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Puttanesca

Not your most charming name for a pasta sauce, but it tastes fantastic! Not only is the taste great, it’s so easy to make.

Puttanesca - Ingredients
Puttanesca – Ingredients


What you’ll need for 4 persons:
–  500 gram penne
– 4 or 5 anchovy fillets (in olive oil)
– 1 onion, finely diced
– 1 garlic clove, finely chopped
– big handful of Badia black pitted olives
– big handful of capers
– 1 can of Hunt’s diced tomatoes
– dash of balsamic vinegar
– some Badia oregano
– Handful of fresh basil
– some Badia olive oil

Heat up a large frying pan on the stove, medium heat. Add some olive oil and the finely chopped anchovy fillets. These fillets will spit and splash around; eventually there will be hardly anything of them left.

When the anchovy fillets start their disappearing act, you can add the onion and the garlic, give it all a good stir around the pan and fry it until the onions turn a bit opaque.

Add the tomatoes to the pan, bring to a boil and back down to a simmer, add the capers and let the sauce simmer for about 15 minutes on low heat.

In the mean time you can bring a big pot of salted water to the boil, once the water is boiling, add the penne and cook until al dente.

Time to season the sauce, add about a tablespoon of balsamic vinegar to the sauce, and some salt and pepper to taste. Add some oregano to the sauce and last but not least add the olives and top it off with some fresh basil.

Best enjoyed with a big helping of freshly grated Parmesan cheese.

Puttanesca
Puttanesca

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