I touched and cooked anchovies! As many of you know…I do not really like fish…especially smelly ones ( I think most fish is smelly so I end up eating none) but my husband does…and he bought this jar of anchovies that I have to use in a way or another.
So today i decided to do the Italian PUTTANESCA sauce. Now as I teach Italian I have to give you some background information about this name. So basically Puttanesca, if you had to translate the word the meaning would be as “in the style of the whore/prostitute.” The name derives from the Italian word puttana which means whore. Puttana in turn arises from the Latin word putida which means stinking.
There are many stories as how this sauce got its name. The first interpretation is that the intense aroma, would lure men from the street into the local house where the prostitutes were. Another story is that as the sauce is easy and quick to make, prostitutes made it for themselves to keep the interruption of their business to a minimum. The second is that they made it for the men awaiting their turn at the brothel. And the final version is that it was a favorite of married women who wished to limit their time in the kitchen so that they may visit their lover.
The recipe is as follows:
1 can chopped tomatoes in juice (polpa)
2 tablespoons extra virgin olive oil
6 chopped anchovy fillets (to taste)
2 to 3 finely chopped garlic cloves
1/4 teaspoon chili
1/2 teaspoon dried oregano
2 tablespoons capers ( drained)
8 pitted black olives (such as kalamata)
Salt and freshly ground pepper to taste
Heat the oil and anchovies together over medium heat in a skillet . When the anchovies begin to sizzle. Crush until they dissolve into the oil. Add the garlic and chili . Then add the tomatoes and their juice, salt, and oregano. Stir and turn up the heat. When the tomatoes begin to bubble, add the capers and olives. When serving on the pasta add some dreid parsley and parmesan cheese.