Add the scant ½ cup olive oil to a large skillet, and heat over a low heat. Add anchovies and cook until the anchovies dissolve. Add the garlic and cook for about 30 seconds, being careful not to brown the garlic.
This is a very simplistic sauce and a fairly quick dish for those evenings when all seems rushed. Serve with some warm, crusty Italian bread (picked up at the local Salumeria on the way home), a glass of Chianti Wine and enjoy the evening. Puttanesca is one of my favorite ways to have Spaghetti. Some say the word Puttanesca come from the word Puttana, or to put it mildly, a lady of the evening! Puttanesca is a cooking term and has no origins, that I am aware of, in any other respect.
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