The Salsa del Papa, known as the Pope’s sauce but unrelated to the Vatican, is a loose marinara similar to Puttanesca sauce published by Pellegrino Artusi, the famous literary critic.

Publishing in 1891, Artusi collected the recipes of the Italians in the period immediately following consolidation under Victor Emmanuel II and offers a snapshot of bourgeois cuisine.

Ingredients

Small handful of capers
Equal amount of sweetened olives
Eggplant
Onion
Droplet of Vinegar
Pinch of flour
Anchovy
Butter

Instructions

Drain capers
Saute finely chopped onion in butter
Add a bit of water
Add minced capers, olives and eggplant
Simmer.
Add vinegar.
Add flour and more butter.
Mince anchovies.
Add anchovies and serve without cooking further