Puttanesca Sauce
This is one of the best recipes for puttanesca sauce you need to learn. Besides being quick and easy, it's delicious and every single bite tastes the same.
Finely chop <quantity>2<unit>fillets</unit></quantity> of anchovies
Finely chop <quantity>3<unit>tbsp</unit></quantity> of black olives
Finely chop <quantity>3<unit>tbsp</unit></quantity> of small capers
Smash, peel, and chop <quantity>2</quantity> garlic cloves
Cut the ends off <quantity>1</quantity> ají chili pepper. Cut it in half to remove the seeds, then dice it into very small pieces
Warm a pan over medium heat. Drizzle extra virgin olive oil to taste and add the chopped ingredients. Stir until the garlic is tender and fragrant
Add <quantity>2<unit>cups</unit></quantity> of tomato sauce and <quantity>⅔<unit>cup</unit></quantity> of water. Stir to combine and let it cook over low heat for 15m to thicken
Add chopped parsley to taste to the sauce and stir to combine. Remove from the heat. The puttanesca sauce is ready
Enjoy this sauce with homemade pasta and some finely grated parmigiano reggiano!
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