Puttanesca Sauce

The origins of puttanesca sauce are disputed, but food historians agree it was created in Naples in the mid-20th century. The classic combination of anchovies, olives, garlic, chile flakes, tomatoes, and capers gives this sauce a robust flavor. It comes together quickly and can be prepared in the time it takes to boil water and cook the pasta.

This puttanesca sauce recipe has just a few simple steps to build big flavor. First, whole garlic cloves, anchovy fillets, and crushed red pepper are pan-roasted in hot olive oil until they're golden. If you like things on the zingier side, feel free to increase the red pepper. Next come the tomato components, starting with the tomato paste: Cook it in the oil for about a minute, stirring constantly to prevent scorching, until the sugars are caramelized (what's not better caramelized!?).

Once you add the crushed tomatoes, mix in the sugar, olives, capers, and basil sprigs. Season the sauce lightly, bring it to a boil, then reduce the heat. While things are simmering, this is the time to put on a pot of salted water and cook your pasta — spaghetti is a traditional choice here. The sauce is finished when it's thickened to about three cups. Pluck out the garlic cloves and basil sprigs, check for seasoning, and then the sauce is ready to be tossed with pasta and served!