Well, at least the "quick" part is true. To make it, literally takes five minutes. It is extremely flavourful and trying it will leave you wanting more.
You will require the following ingredients:
- approximately 1 1/2 to 2 cups of puréed or chopped tomatoes
- 2 tablespoons of olive oil
- peperoncino or red chili flakes (to taste)
- 2 large cloves of garlic (finely minced)
- 1/2 teaspoon of anchovy paste (or chopped anchovies)
- a generous tablespoon of dried oregano
- a handful of chopped and pitted black olives (I used Kalamata this particular time)
Capers can also be used in this recipe. (By the way, they are not fish.) I basically use them if I have them.
Begin with placing the olive oil, peperoncino and garlic in a pan on high heat. Let the garlic turn a light golden brown.
At that point, add your anchovy paste.
You may proceed to add the olives and capers and coat them with the hot oil. The last few steps should have taken you approximately 2-3 minutes, as you don't want your ingredients to burn (especially the garlic).
Finally, add the puréed tomatoes and oregano and give it a quick stir. The heat of the pan and the hot ingredients will, within seconds, turn the mixture into a sauce.
Presto! You're done!
The puttanesca will be a spicy and hot mixture of wonderful Mediterranean ingredients. It is great with:
- your favourite pasta
- seafood (e.g. shrimp, scallops, scampi, calamari, octopus, etc.)
- used as a dip with bread
- over vegetables
Thanks to A.V. for providing me with her mother's recipe. Mille grazie!
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Con piacere caro! Buon appetito
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