For ➋1 tbs extra-virgin olive oil
2 cloves garlic, minced
1 tbs chopped flat-leaf parsley
6 pitted chopped black olives
2 tbs capers
1 ts anchovy paste (or 2 anchovy fillets)
1 tbs fresh oregano leaves or 1 ts dried
⅛ ts crushed red pepper flakes (or chili powder)*
1 can diced tomatoes (420 g)**
3 tbs chopped fresh rucola***
Heat the oil in a large skillet over a medium fire. Add the garlic and sauté until fragrant, about 1 m. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and sauté for 2 m more. Add the tomatoes and simmer for about 5 m. Stir in the rucola*** and simmer for 1 m more, until the greens wilt slightly.
*Or chop a small chili pepper.
**Use ripe Italian flesh tomatoes instead.
***Replace with Belgian endives for a special taste. Make a quicker version by deleting rucola.
The sauce originated in Naples, its name derived from puttanesca, the hookers' way. Read the story. Picture shows Italian women offering entertainment in Naples after WWII.
Spicier variant: Spaghetti alla puttanesca.
