Puttanesca Sauce

WE RECEIVED A CATALOG FOR Continuing Education classes for the upcoming Spring/Summer session at our local Community College. These classes are always excellent and I have taken a number of them over the years--some of them career related, but most for personal enrichment. I love the art classes.

As I was browsing this latest catalog, I noticed a class for Basic Keyboarding (which I don't need).
The description states, "Come and learn the ancient art of keyboarding using all ten fingers". Ancient? I might have said, traditional. How established does something need to be, to be considered ancient?  I did once hear someone say, "Back in ancient times--50 years ago.  . ."

I have heard various stories about Puttanesca sauce. Sauce of the harlot was invented as a quick to prepare sauce made from pantry staples, at night, when the markets are closed?  And from my understanding, it was invented in the mid-twentieth century. Between the fact that markets are now open 24-hours-a-day and this dish's creation in, like, 1960, make it ancient?

Puttanesca Sauce
(Grace Parisi/Food and Wine, 9/2007)
1/4 cup olive oil
3 garlic cloves, peeled
6 anchovy fillets
1/4 - 1/2 tsp. crushed red pepper
1 Tbsp. tomato paste
1 (35 ounce) can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 Tbsp. capers, drained
Salt and freshly ground black pepper

In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices, Stir in the sugar, basil, olives, and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil springs and garlic.