Dante D’Antilio says that this is “Southern Italy’s most recommended dinner for the patrons of the world’s oldest profession.” (The word puttanesca is Italian for “in the style of a prostitute.”) Dantilio recommends fresh linguine, but the sauce can work with any pasta style.

Adapted from Dante’s Bistro Bar & Grill

Makes 4 servings

¼ cup olive oil
2 tablespoons chopped garlic
1 teaspoon crushed red pepper flakes, or to taste
½ cup chopped onions
1 cup julienned red and green bell peppers
2 cups diced tomatoes
2 tablespoons capers
6 to 8 Kalamata olives
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 pound cooked fresh linguine or other pasta
¼ cup anchovy oil infused with basil
salt to taste
freshly ground black pepper to taste
4 anchovies

1. In a large stockpot, heat the olive oil over medium-high heat. Add garlic and red pepper flakes to infuse the oil, then add onions, peppers, and tomatoes, stirring occasionally, until vegetables are soft.
2. Add capers, olives, basil, and oregano. Remove from heat and add cooked pasta, tossing to distribute the sauce. Add anchovy oil and stir to distribute. Add salt and pepper to taste.
3. To serve, divide pasta among 4 bowls. Top each portion with an anchovy and serve warm.