Serves 6 to 8
This spicy, salty sauce is a mid-twentieth-century creation that originated in Naples. Its name means “in the style of a prostitute.” It is said that ladies of the night made this sauce to lure men with its aromas.
What is terrific about this sauce is that it’s made from ingredients that are usually on hand in a well-stocked pantry. You never know when you are ready for seduction!
2 (28-ounce) cans whole peeled San Marzano tomatoes
¼ cup olive oil
4 garlic cloves, minced
4 anchovy fillets, finely chopped
¼ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ teaspoon sugar
1 teaspoon dried oregano
½ cup chopped Kalamata olives
1½ tablespoons capers, drained
Sea salt
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan cheese, for serving
Pour the tomatoes and their juices into a large mixing bowl and use your hands to break up the tomatoes until chunky.
Heat the oil in a large saucepan over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. And the tomatoes and their juices.
Stir in the sugar, oregano, olives, and capers. Season with salt and pepper to taste and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens, about 30 minutes. Season again with salt and pepper.
When serving, add the fresh parsley when tossing the sauce with cooked pasta. Serve with grated Parmesan cheese.
This sauce will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months.