There are several theories on how this sauce originated, but its name -- which translates as "whore's sauce" -- suggests it was a favourite of "working girls" who could throw all the ingredients in the pot, let it simmer while they plied their wares, and then sit down to a delicious meal.
No matter how it came about, it's delicious. And it freezes beautifully, so now's the time to make a couple of batches and stash them in the freezer to enjoy when the supermarket has nothing but cardboard-tasting wannabes.
Try it in January, with a big green salad and a glass of red wine. You'll thank me!
4 Tbsp EVOO
2 cloves garlic, shaved on a Microplane (or finely chopped
1 ½ fresh red chilies,or Jalapenos, seeded and finely chopped (add more or less to your taste)
2-3 Tbsp fresh basil, finely chopped
3 oz flat anchovies, drained and roughly chopped (1 can)
3 Tbsp tomato paste
2 cups pitted Kalamata olives, chopped
3 Tbsp capers, drained (preferably small ones)
3 lbs tomatoes, skinned, mostly seeded, and chopped
additional basil and Parmesan cheese for serving
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic, chilies,anchovies, and basil and cook briefly, stirring, until the garlic turns golden . No not allow to burn. Move the mixture to one side of the pot, add the tomato paste and allow to caramelize for a couple of minutes. Mix all together.
- Add the remaining ingredients and a little pepper. NO SALT. Reduce heat to low, and allow mixture to simmer very gently, uncovered, for 45 to 60 minutes until it reduces and thickens.
- Serve over linguine or your favourite pasta with plenty of fresh. chopped basil and additional grated cheese.