Grandma Maria’s Pasta Puttanesca (Pasta à la Whore)

Let's Cook

1. Step 1.

   Cut 2 garlic cloves in half and flatten them with the palm of your hand or the base of a knife. Sauté in ½ cup extra virgin olive oil in a large skillet or saucepan over medium heat until the garlic turns light brown, about 2–3 minutes.

2. Step 2.

   Add 1 large can San Marzano tomatoes (crush them by hand if whole), 2 tablespoons chopped fresh oregano, 8 chopped fresh basil leaves, and 1 tablespoon juice from a jar of hot cherry peppers. Bring the sauce to a low boil, then reduce heat to maintain a simmer.

3. Step 3.

   Add ¼ to ½ cup red wine and 1 teaspoon salt. Simmer over very low heat for 30 to 60 minutes. You can leave the garlic cloves in or remove them. After at least 20 minutes of simmering, taste and adjust salt or spice if needed.

4. Step 4.

   While the sauce simmers, fill a large pasta pot with water and bring to a low boil.

5. Step 5.

   After the sauce has simmered for at least 20 minutes, add 21 pitted kalamata olives (quartered), 7 anchovies (cut into slivers), ¼ to ½ cup capers with their juice, and ½ teaspoon crushed red pepper flakes (or to taste). Let the sauce cook for 5 more minutes.

6. Step 6.

   Turn the pasta water up to a rolling boil. Add 1 pound spaghetti or linguine and cook according to package directions for al dente. Do not add oil or salt to the water. Drain the pasta in a colander.

7. Step 7.

   Ladle 3 large scoops of the sauce into the empty pasta pot. Return the drained pasta to the pot and pour the remaining sauce on top. Stir well to combine. Serve immediately with fresh Italian bread, red wine, mineral water, and Neapolitan folk songs.