3.04.2012

Puttanesca Sauce


  • 1/4 cup of quality olive oil, or if substituting canned tomatoes for fresh – then reduce the olive oil to 2 tablespoon.
  • 1 oz. anchovy fillets, drained and finely chopped. If you use King Oscar’s in the tin, the fillets fall apart saving you the chopping step. Just use half the tin & throw the rest in the freezer. If you love anchovies just use the whole tin.
  • 2 garlic cloves, peeled and thinly sliced, crushed or grated – what the heck? If they are on the smaller side – use 3 cloves.
  • 1/2 teaspoon crushed red pepper flakes – so good! Or substitute 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
  • Salt – not too much
  • Ground black pepper
  • 1 or 2 fresh tomatoes chopped with the juice/seeds. Or you can use a can of diced canned tomatos instead of fresh, reduce your olive oil to 2 tablespoons.
  • 6 to 8 (more if you love olives) drained pitted & chopped black olives. Use Greek or Kalimata for best flavor.
  • 2 teaspoons dried basil, or 2 tablespoons of fresh chopped if you have it.
  • 2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
  • Parmasean cheese grated – however much you like.
In a skillet, sauce pan, or wok pour in your oil, add minced garlic & saute for a few minutes. Keep your burner low.
Add your anchovies & continue to saute as you cut up your tomatoes, olives, etc.
Add your olives, tomatoes, basil, red pepper flakes, salt (watch it), & black pepper.
Simmer your sauce on a low heat until it begins to thicken.