Monday, 18 August 2014

Puttanesca Sauce

Puttanesca Sauce

Pictured with Meatballs and Fresh Pasta


4 Tomatoes
2-3 Cloves Garlic
1/4 Cup Capers, Drained of liquid
2 Teaspoons Thyme
2-4 Tablespoons Tomato Paste
1/2 Teaspoon Hot Crushed Chili Powder


2-3 Tablespoons Olives, chopped
Anchovies, whole or chopped
Parmesan Cheese, shredded, garnish


Either in a food processor with a blade attachment or with an immersion blender, pulverize all the ingredients, except for the anchovies, if you are using them.

Bring sauce to a gentle simmer over medium heat for about 20 minutes, stir in anchovies if using.

Use over pasta, as a sauce with fried fish, or make a puttanesca pizza on a nice crusty slice of bread or baguette slices.



Had this for dinner under a fried snapper fillet, was delightful in every way! Tomorrow's lunch will include a puttanesca pasta for me!

Other Places:

Something for a party:

Boozey Blueberry Jello Shots 

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