Elisabetta Francalanza's Puttanesca  

Tradition has this originating in Naples but the Calabrese also claim it.  Supposedly it is has aphrodisiac properties. The flavor is complex, sensual and seductive yet it’s quick and easy to make.  

1/3 cup extra virgin olive oil

6 anchovy fillets - chopped

3 nice sized cloves of garlic – minced

hot red pepper flakes - enough to make it interesting but don’t over due it

2  28 oz cans whole peeled plum tomatoes – chopped (about 3 cups if you use fresh)

salt – just a little because the other ingredients are salty

1 tablespoon fresh oregano - chopped  (1/2 tbsp if dry)

1 tablespoon fresh flat leaf parsley

2 tablespoons of capers  (rinsed)

10  black olives (Kalamata also work well) - pitted and cut into quarters

Put olive oil and anchovies in a large skillet and cook, stirring with a wooden spoon, over med-low heat until the anchovies dissolve about 5 min.  

Add the garlic and pepper flakes and cook until the garlic just starts to turn color - about 1 min - don’t overcook the garlic.  

Add the tomatoes, oregano and a little salt and raise the heat to med-high.  After the tomatoes come to a boil, turn down the heat and simmer uncovered for about 30 - 45 min.  

Cook the pasta - spaghetti and linguini work best.  

When the pasta is almost done, add the capers, olives and parsley to the sauce and blend in.  

Drain the pasta and toss with the sauce.  Drizzle a little olive oil over it but no cheese!