Puttanesca Sauce
This pasta sauce is very tasty and a little bit zingy (depending upon how much pepper flakes you put in it). Legend has it that this sauce is named for Italy’s “ladies of the night” who made it between clients…

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  Serves:  4       Print   

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Ingredients
  • 5 medium tomatoes, peeled, de-seeded and chopped (or a 400 g/14 oz tin of tomatoes)
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 anchovy fillets, chopped
  • ½ tsp red pepper flakes
  • 12 black olives, pitted and chopped roughly
  • 1 tbsp capers, drained
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • Pasta of your choice (but penne is good), cooked al dente
Instructions
  1. Heat the oil in a pan and sauté the onions for 5-6 minutes over a medium heat.
  2. Add in the garlic and anchovies and cook for a further 2 minutes.
  3. Add in the tomatoes, capers, olives and red pepper flakes. Once the tomatoes begin to cook, turn the heat down and cook gently for about 20 minutes.
  4. Add the basil and parsley and cook for a further 2 minutes.
  5. Season the sauce then add in your cooked pasta. Mix and serve!
Titli's Tips
Adjust the pepper flakes to your taste. I like to serve this with some garlic bread for a quick and easy feast.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 120 6%
Calories from Fat 76
Total Fat 8.5g 13%
Saturated Fat 1.2g 6%
Unsaturated Fat 6.9g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 10.2g 3%
Dietary Fibre 3.0g 12%
Sugars 5.3g
Protein 2.6g 5%
Cholesterol 1.8mgs 0%
Percent Daily Values based on a 2,000 calorie diet.
November 9th, 2010 | Category: European, Italian, Pasta, Vegetarian