Wednesday, 7 September 2016

Puttanesca Sauce

The origins, who invented and why of puttanesca sauce are varied - some say 1950's jet-setter, Sandro Petti made it for his friends from the only ingredients he could find in the cupboard, for some it's the 'working girls' of Naples who get the credit, they apparently could quickly make this meal between 'turning tricks for clients' and others claim it was a cheap and easy dish that evolved in the post war Amalfi coast region of Italy where tomatoes, capers, olives, anchovies and garlic were the main available ingredients.

I favour the last theory - although I do secretly hope it really was the second!

However and whoever really created this dish one thing is for sure it's a quick, tasty and satisfying meal - and it's one I go to for a supper midweek, when I don't want to shop, it's too late in the evening to mess around with anything for to long and I'm tired and hungry. Here's my recipe.....

Recipe - serves 2

100ml passata
1 tablespoon tomato puree
2 fat cloves garlic - thinly slice
2 anchovies - chopped (also rinsed if salty)
1 tablespoon capers - rinsed and chopped
large pinch chilli flakes
50g black olives - chopped
Olive oil
black pepper
Spaghetti - enough for two cooked to the packets instructions
chopped parsley to finish.

Place the spaghetti on to cook 'al dente' should take about 8 -10 minutes

Whilst your spaghetti is cooking grab a frying pan and heat a couple of tablespoon of olive oil. Add the garlic slivers and fry gently for a few minutes until they start to colour.

Add the anchovies - they will break up and 'dissolve' into the oil. Follow this with the capers, olives and chilli flakes into the pan.

Now turn up the heat and when it all starts to sizzle add the passata and tomato paste. Give the pan a good shake to distribute the ingredients through the passata. Leave the heat high and allow it to vigorously bubble away whilst the pasta finishes cooking.

Drain the pasta and add to the frying pan. Toss with the sauce, season with loads of black pepper and serve with chopped parsley sprinkled on top.

A little grated parmesan and a few rocket leaves also go well....

Have a brilliant day
Love Lizx
 Puttanesca Sauce