An early version of Puttanesca Sauce, this salty marinara style sauce was introduced by Antonia Isola’s Simple Italian Cookery, one of the first Italian cooking books printed in English.

This “Italian” book was actually written by Mabel Earl McGinnis under a pseudonym, and pirates many recipes from Italian cookbooks. Note that unlike a true Puttanesca, this recipe does not call for tomatoes.

The recipe calls for 1/2 of vermicelli — any long strings of dried macaroni.

Ingredients

3 anchovies
6 olives
½ tablespoon capers
4 tablespoons oil

Instructions

Fry anchovies, olives, and capers in oil.
Toss with hot pasta.