Puttanesca Sauce

Puttanesca Sauce

Published on December 4, 2013 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

This is also known as “whore’s pasta” and comes from Naples where it is named after the local women of easy virtue. The ingredients are just as easy to put your hands on. Don’t be fooled by the origins of the name, this is a very robust and satisfying meal. Or it does work well as a side dipping sauce too.

Print

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 3 tablespoon Olive
  • 1 whole Onion - chopped
  • 4 whole Anchovy fillets - chopped
  • 1 stalk Celery - chopped
  • 1 small Red chile deseeded & finely chopped
  • 2 teaspoon Capers rinsed
  • 8 pitted Olives - rough chopped
  • 1 14 oz can Tomatoes - chopped
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Parsley - chopped
  • 7 ounces Spaghetti

Instructions

  1. Heat 2 tablespoons oil in pan and cook onions for about 5 minutes. Don’t forget to stir them a bit. Just like you would move around when you are in the sun, you want them cooked even. Add Celery and cook for a min or so more.
  2. Add the garlic and anchovies and cook a minute to warm them up while breaking up the anchovies.
  3. Add the chili, capers, olives, tomatoes, salt and pepper and bring to boil. Reduce the heat to medium- low and simmer uncovered stirring occasionally while you simmer the sauce.
  4. Cook the pasta according to directions drain and put the sauce in the bottom of the pot. Now add back the hot pasta, 1 tablespoon olive oil, and parsley. Combine and dish to serve.
  5. mediterrasian.com This has been modified from the original source – to the better I might add.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

About Chef