Puttanesca is a classic pantry pasta sauce, using olives and anchovies along with canned tomatoes. It makes sense that that’s the basis of one of the stories about how it got it’s name. Either way, as we are starting to clean out the pantry in preparation for moving and we didn’t have a lot of fresh ingredients in the fridge, it seemed like a perfect sauce for the leftover gnocchi in the freezer. Be careful of the saltiness of the anchovies and olives, no need to add any more salt to the sauce.
2 cups gnocchi
1/2 can San Marzano tomatoes
1/2 onion, chopped
2 garlic cloves, minced
1/2 cup Gaeta olives, pitted and chopped
1/2 cup red or white wine
2 teaspoons dried oregano
Cook the gnocchi in salted water for a few minutes, until they float. Meanwhile, saute the onion and garlic with the anchovies in a little olive oil for a minute, until softened. Add the olives and oregano and stir together. Add the tomatoes and wine, and allow to cook together for a few minutes. Add the cooked gnocchi and stir together. Serve with some grated parmesan or pecorino over the top.