I’m not entirely sure how puttanesca sauce (if you don’t speak Italian, google it) got its name, there are a number of theories ranging from a quick dish that can be easily ‘knocked’ up between clients, to a way of enticing a client in with the strong aromas of garlic and anchovies sizzling in olive oil either way this amazingly rich pasta sauce holds a very dear spot in my heart.
Despite our various dietary obscurities, my family always ate together thanks to my mum’s amazing ability to cook 5 dishes every night. This however was the single dish that we would all devour, so for me this dish signifies peace, happiness and lots and lots of garlic!
My version is quite different to my mother’s but here’s what you need:
- 2 Tbsp Extra virgin olive oil
- 8 cloves garlic
- 1 Onion
- 2 Tbsp medium green capers
- 1 or 2 tins of anchovies
- 1 can on black olives
- 1 small glass of red wine
- 1tsp dried chilli flakes
- 1 Tbsp sun dried tomato pureé
- 1 Can chopped tomatoes or Passata
- Any fresh tomatoes
- Freshly ground black pepper
Roughly chop your onion and garlic. In a heavy based pan, sauté the onion, garlic and chilli flakes in a good glug of olive oil, let it sizzle until it is just about to turn golden then add the anchovies, capers and black olives. Allow to sauté for a further few minutes before adding the tomato paste. Stir the paste in and add your wine, keeping the heat high burn off the alcohol before adding the fresh tomatoes (if you have any) and finally the tinned tomatoes. This gets better the longer you let it cook and I even think it tastes better the next day, so it’s a perfect make-ahead meal.
Now that we’re carb free this doesn’t get severed with pasta any more rather than with cauliflower rice and chopped ice burg lettuce. 🙂