Puttanesca sauce

Puttanesca sauce

By
From
Alimentari
Makes
500 ml
Photographer
Lauren Bamford

A traditional sauce that’s never out of style. Salty, spicy and saucy. What more do you need?

Ingredients

Quantity Ingredient
100ml extra-virgin olive oil
1 red onion, finely diced
4 garlic cloves, crushed
50g capers
50g pitted kalamata olives
3 anchovy fillets
1 red chilli, deseeded and chopped
1 x 400g tin whole tomatoes
1 handful flat-leaf parsley, chopped

Method

  1. Heat the oil in a wide heavy-based frying pan over medium heat. Sauté the onion and garlic for about 4 minutes until the onion is translucent. Stir in the capers, olives, anchovies and chilli and continue cooking for about 3 minutes to infuse the flavours.
  2. Using your hands, roughly crush the tinned tomatoes as you add them to the frying pan along with any liquid from the tin. Mix to combine. Bring to the boil, cover and simmer for 30 minutes.
  3. Season to taste (but ensure you taste the sauce before adding salt as many of the ingredients are quite salty already). Stir the parsley through before serving.
  4. Use immediately or allow to cool and store in an airtight container in the fridge for up to 5 days. Reheat gently in a saucepan before using.
Tags:
alimentari
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