Puttanesca Sauce
55m
Besides being a good option for a pasta sauce, puttanesca can be eaten with fish, or even on a piece of bread as a snack.
Modern day puttanesca dates back to the 1960s in Italy, although similar recipes can be found under different names as early as the mid-nineteenth century. The basic recipe varies by region.
Slice 1 cup of pitted kalamata olives in half. Then finely chop. Reserve
Add 2 tsp of white sugar to a bowl
Add 1½ tsp of minced garlic
Add 3 large anchovies
Add 1 tbsp of capers
Add 2 c of peeled tomatoes
Mix ingredients with a hand blender until smooth
Add 2 tbsp of extra virgin olive oil to a heavy-bottom saucepan on medium heat
Add 1½ tbsp of finely minced red onion
Add the tomatoes mixture and stir
Add salt to taste
Add the kalamata olives and stir
Simmer the sauce for 40m until it is reduced by ¼
The puttanesca sauce is ready
Yield 6 portions
Large Anchovy
3
Caper
1 tbsp
Pitted Kalamata Olive
1 c
Peeled Tomatoes
2 c
Finely Minced Red Onion
1½ tbsp
Minced Garlic
1 tsp
Extra Virgin Olive Oil
2 tbsp
White Sugar
2 tsp
Salt
to taste
Equipment
Hand Blender