Puttanesca Sauce

Name: Puttanesca Sauce
Prep time: 5 min
Cook time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 1/2 cup canned tomatoes (diced); 6 anchovy fillets; 1 tbsp olive paste; 3 1/2 tsp capers; 3 cloves garlic; 2 tbsp; 3 tbsp olive oil; 1 pinch salt; ground pepper to taste

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100% would make this recipe again

Spicy sauce with tomatoes, anchovies, capers, and olives.

This spaghetti sauce originated in the Isle of Ischia, near Naples. The word puttanesca is derived from «puttana», a colloquial term for prostitute. Some claim that the sauce earned its name because of its spicy flavor. Another theory holds that it got its name because it cooks quickly - even women with very busy work schedules could prepare it, or so the story goes.

Preparation : 5 min Cooking : 10 min

80 calories/serving

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Ingredients

1 1/2 cup	canned tomatoes (diced)	380 g
6	anchovy fillets, chopped	24 g
1 tbsp	olive paste	16 g
3 1/2 tsp	capers, coarsely chopped	10 g
3 cloves	garlic, finely chopped
2 tbsp	Parsley and Garlic Base	30 mL
3 tbsp	olive oil	45 mL
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]

Method

Heat the olive oil in a saucepan over medium heat. Sauté the finely chopped garlic, 1 min taking care not to let it burn. Chop the anchovies then add them to the pan and cook with stirring. When they have broken apart and «melted» (after about 2 min), add the coarsely chopped capers, olive paste, parsley and garlic base, and tomatoes.
Cook, uncovered, for 7-8 min over low heat while stirring from time to time. Add pepper to taste. In general, it is not necessary to add salt since the anchovies are already salted.