- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, peeled and chopped
- 1 teaspoon crushed red pepperÂ flakes
- 4 plum tomatoes, chopped
- 2 cups tubular pasta
- Salt to taste
- 3 cups tomato sauce
- 1 cup gaeta, niĂ§oise, or kalamataÂ olives, pitted and chopped
- 4 tablespoons capers
- 10 fresh or canned anchovy fillets,Â rinsed, patted dry, and chopped
- 1 tablespoon chopped fresh oregano
- Pepper to taste
- Caperberries for garnish, optional
This is pasta sauce â€śharlotâ€ť style, a robust southern ItalianÂ tomato sauce usually made with tomatoes, garlic, chile peppers,Â capers, olives, anchovies, and oregano. The reference to prostitutesÂ supposedly suggests this was a sauce quickly made betweenÂ clients. It is most often associated with Naples andÂ Calabria, although versions are found throughout Italy (and forÂ that matter, the United States)Harlots notwithstanding, this is a great sauce for Americans who may be similarly rushed in their daily schedules, even if for different reasons!
- Â Heat the olive oil in a large skillet over medium heat. Add theÂ garlic and cook 2 minutes, but do not brown. Add the red pepperÂ flakes and tomatoes, and cook 2 more minutes.
- Meanwhile, cook the pasta in boiling salted water accordingÂ to package directions.
- Add the tomato sauce, olives, 2 tablespoons of the capers, andÂ the anchovies to the skillet. Cook for a few minutes until the flavorsÂ begin to meld together. Add the oregano, salt, and pepper.
- Serve over the hot pasta and garnish with the remaining 2Â tablespoons capers or caperberries.