By Kellene Bishop
I never tried anchovies before until a co-worked convinced me to try making this dish for myself. When I saw the list of sparse ingredients I couldn’t believe that a memorable dish could result from so little effort and ingredients. I was wrong though—really wrong. I’ve NEVER made this for company and not have them rant and rave about my “authentic Italian cooking.” *snicker—if they only knew* Oh, and by the way, I never give them the recipe because they will automatically assume that it will be different when they make it because of the anchovies. It’s a hoot what some people (myself included) get stuck in their mind and won’t let go of.
The interesting thing about this dish is that it is a customary dish made in Naples, Italy. It is said to have originated by the prostitutes either to be made in between their …er…customers…because it can be made so quickly, or actually FOR their…ahem…customers because it has so few and inexpensive ingredients.
When I was single, my single friends would come over and raid my kitchen and see capers in my “food storage” tease me. “Kellene, what kind of person has capers in their food storage?!” Well, after you try this dish, you may be just as crazy too.
One little tidbit of info, if you cook this properly the anchovies completely disintegrate. You won’t see a trace of them. They simply leave behind a perfect salty taste to compliment the acidity and starch in the recipe. Sprinkle with a little bit of your favorite Italian cheese. (Asiago preferred) Enjoy!!!
Makes enough sauce for about 1 pound of pasta.
Ingredients
1/3 cup olive oil
6 garlic cloves, chopped
1 cup simple tomato sauce
3 tablespoons capers, rinsed, drained, and chopped
1/4 cup pitted black olives, chopped
1/4 teaspoon (or more) dried chili flakes
1/4 cup chopped fresh parsley
1/4 cup of chopped fresh oregano
3 salt-packed anchovies, soaked, filleted, and chopped
Instructions
Into a heavy saucepan over medium heat, pour olive oil. Add garlic cloves, chopped. When they start to sizzle add simple tomato sauce, capers, black olives, chili flakes, oregano, and chopped parsley. Cook for 5 minutes and add anchovies. Cook for a minute or two. Taste for salt and adjust as needed. Serve with about a pound of your preferred pasta of fettuccine, spaghetti or angel hair.
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Sounds delicious. I’ve never tried anchovies or capers. Thank you.
never tried anchovies, but did try capers right outta the jar. didn’t care for them, however this recipe sounds good having chopped the capers!!!!
I can’t WAIT to make this. I love capers. Have it in my food storage too. ; ) I also have a lot of canned anchovies. Will canned anchovies do? How much?
Now THAT’S real Italian cousine !!
Spaghetti and meat balls IS NOT !!! Walt Disney invented it for “Lady and the tramp” so that the tramp could roll it over to lady, but it does not exist !!
Italian cousine is like that: SIMPLE and delicious
Kellene, I too take the position that food storage does not have to be boreing. I for one refuse to settle for those prepared freeze dried meals in a can (which I do have by the way) until there is no other way to put a meal on the table. Capers, coconut milk, mustards, even artichokes and water chestnuts and kalamata olives are as important to me as peanut butter. When cooking is part of who you are, the challenge of making every meal something joyous is gone… then and only then will my resolve to “press on” be diminished. As long as my garden grows and I have spices in my rack I will persevere. I too love Puttanessca. Like a rich Carbonara, it is simple and satisfying. Keep the recipes with minimal ingredients and utensils coming…..it may encourage more preppers to expand their repitoire, try new flavors and enjoy this “ride” on which we find ourselves..
This was always one of my favorite sauces that my Grandma would make and I remember the day she showed me how to make it, my complete shock that there were anchovies in it! We did ours slightly different, adding the anchovies first, then the garlic, which was nice because we actually got to see the anchovies disintegrate before adding the sauce in. Whichever way it’s done, though, this is a delicious sauce, I’m so glad you shared it so more people can discover it!
when do you add the oregano?
Dang it. I think you should be my full-time editor.
I fixed it on the article now. Sorry about that.
Kellene, Why do you need to rinse the capers? I love capers and never rinse them. Is there a reason?
It will be too briny if you don’t. The same goes for the black olives. They too should be drained, but if you’re smart you’ll save both brine mixes as they will make for the basis of a great Italian salad dressing later.
I also saw the show last night and was wondering if you are going to put a cook book out for sale for this prepper cooking? I for sure would like to be on the list for a copy.
I am a newbie here and gained alot of insight on how to prepare.Thank you preparedness pro! I