Rowena G's Recipes

Puttanesca Sauce

Recipe by
30 - 40 minutes
Prep: 20 minutes | Cook: 30 minutes | Servings: 6 - 8 persons depending on how much pasta you cook
  • Olive oil
  • 2 and a half medium sized onions, chopped.
  • 9 – 10 cloves of garlic, chopped.
  • 1 Large tin of tomatoes (800g)
  • 1 normal tin of tomatoes (400 g)
  • 1/2 kg of black olives, stoned and chopped roughly
  • 1 Tablespn dried oregano
  • 1 dessertspoon dried basil
  • Two handfuls of fresh parsley, chopped finely
  • 1 tin of anchovy fillets, chopped finely
  • 1 tin of anchovies rolled with capers, chopped finely
  • Green Tabasco sauce
  • A hot chilli sauce

 

  1. Chop onions and garlic and fry gently in a good amount of olive oil until soft.
  2. Add tinned tomatoes and chop roughly with scissors in the pan, bring to the boil and simmer for about 20 minutes. Take off the heat and us a blender to get a smooth sauce.
  3. Return to the heat and add the stoned, roughly chopped olives. Cook for another 5 minutes.
  4. Turn off the heat, add dried herbs, chopped parsley, finely chopped anchovies and Tabasco and chilli sauce to taste.
  5. Re heat just before serving with pasta and grated parmesan cheese.

 

This is my recipe and a great way to feed a lot of people very cheaply. Off course if you add a lot of red wine to drink during the making and eating of the dish it is even better.

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