Puttanesca Sauce
Ingredients
- 50 ml extra virgin olive oil
- 4 to 8 anchovy fillets use to your liking
- 1 teaspoon red pepper flakes
- 4 to 5 large garlic cloves minced
- 1 large whole peeled tomatoes
- ½ cup pitted kalamata olives sliced
- 3 tbsp capers
- 2 tsp dry oregano
- pinch salt
- ½ cup chopped parsley
Instructions
- In a large, deep pan, heat the extra virgin olive oil to a medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavour).
- Add the garlic and cook for about 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
- Garnish with the remaining olives and capers and fresh parsley.
Tried this recipe?Let us know how it was!