Last weekend it was quite cold and windy here in Atlanta. Perfect weather for a thick, salty, lusty sauce – puttanesca sauce. Funny that I call it lusty, as the history of puttanesca sauce is, well, ‘saucy’! As the story goes, puttanesca sauce originates from prostitutes (puttanas) in Naples, who needed to cook something quick and easy between appointments.
Well, no matter its history, it is indeed a robust, quick and easy sauce. It’s a wonderful blend of tomatoes, olives, garlic, capers and anchovies and trust me, your home will smell AMAZING, as it’s cooking. This recipe makes 5 cups of sauce, which will either serve 6 or provide enough sauce for a few quick meals. Meant as a pasta sauce, it is also fabulous over fish or chicken.