Easy Puttanesca Sauce
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and sliced
- 2 dried red chilies, crushed (or 2tsp crushed chilli flakes)
- 50 g anchovies packed in oil
- 50 g black olives
- 50 g capers, large
- 400 g chopped tomatoes
- 200 ml water
directions
- Preparation:.
- While retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce.
- Blanch the olives by covering with cold water, bringing to the boil and draining. Then crush them with a rolling pin.
- Rinse the capers in water to remove the brine (or salt).
- The sauce:.
- Gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden.
- Add the anchovy fillets, and the oil they were kept in; the olives; and the capers. Continue to cook over a medium heat for 2-3 minutes.
- Add the tomatoes and a small cup of water. The sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later.
- Bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes.
- Season with salt and pepper.
- Serving:.
- This sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese.
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RECIPE SUBMITTED BY
I'm a young scientist in the UK who is facing the new challenge of life without a kitchen. My family comes from Yorkshire, so my talents lie in anything batter-based (Yorkshire puddings, pancakes etc). I'm a pescetarian (sea food only) but still love to try new things and experiment.