My dear friend Tanya’s father is a wonderful cook, and an Italian. He taught me how to make puttanesca many moons ago.
As I live in a vegeterian household, and puttanesca requires anchovies, I don’t get to make it often.
Tonight, the cat was away….
Many anchovies (use good ones, and use like ten per person)
Some San Marzano canned tomatoes (don’t use some crap canned tomatoes; find these) – half a can for 2 people
Couple cloves of garlic
Some good olives
Some capers if you have them
Some chopped onion
Some grated parm reg
Some of the good red wine you’ll drink with it
While your water is boiling for your pasta, pour the oil from your anchovies into a sautÃ© pan.
Add your chopped garlic, onion, anchovies, olives, and capers
Cook over low heat until the anchovies dissolve and the onions, etc. are cooked
Add some wine
Cook down the wine until it’s about half gone
Add the tomatoes
Make a ceasar salad
Stir the sauce
Add a ton of salt to the water you’re cooking your noodles in; cook the noodles
When they’re done, use tongs to get the noodles and some of the pasta water in the sauce. Stir