Mama T's Puttanesca Sauce

Mama T's Puttanesca Sauce  Rating: 8

A lovely friend of ours, Cindy, follows our blogs and is such a gem, that she provided us with one of her favorite recipes.  Although puttanesca has a dirty meaning in Italian, the sauce really is delicious.  She even gave us one of her coveted cans of tomatoes as they are a special variety of canned tomatoes from a particular place in Italy.  She got them at World Market and noted they must have the D.O.P. on the label.  Well, we were intrigued and soon developed the courage to try her recipe which contained an ingredient we have hitherto shied away from--anchovies. 

We found anchovies for a decent price at Walmart Neighborhood Market of all places.  And Neal made the dish.  We used regular canned olives in place of the oil cured ones and also whole wheat pasta.

First of all, let me put your nerves at rest.  The anchovies disintegrated into the sauce quite quickly and did NOT taste fishy but lent a nice salty note to the sauce.  If you still think anchovies are nasty, then just know you've already eaten them if you've ever had the common Caesar's salad.  The tomatoes really were very good.  They are a step up from your average tomatoes in my book and I'm not just saying that because Cindy reads my blog (Hi Cindy!).

Mama T's Puttanesca Sauce

Ingredients:
4 tablespoons extra virgin olive oil
2 large cloves of garlic, minced
1 28-oz can San Marzano Tomatoes (Cento D.O.P. brand)
1/4 cup oil-cured black olives (chopped, but not too fine)
2 tablespoons brined capers
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
freshly ground black pepper, to taste
1 2-oz can (flat) anchovies (packed in oil and blotted with paper towels)
4 tablespoons unsalted butter
1/4 cup flat leaf parsley (chopped)
1 lb. spaghetti (cooked according to package directions)

Method:
In a bowl, squish the tomatoes with your hands, breaking them up as much as possible.

In a large saute pan over medium heat, add the olive oil, butter, and 2 oz can of anchovies; break them up as they cook.  Add the garlic, and cook just until fragrant, about 30 seconds, but do not allow to brown.

Add the tomatoes, olives, capers, crushed red pepper flakes, oregano, and freshly ground black pepper.

Simmer the ingredients, and break up the tomatoes more as it cooks.

As the sauce comes together, about 20-25 minutes of simmering, finish with a handful of flat leaf parsley. 

Add in the cooked spaghetti and combine.  Serve.