This robust, spicy sauce is a chunky mixture of tomatoes, onions, capers, olives, anchovies, and garlic. The word puttanesca (poot-tah-NEHS-kah) comes from puttana, for ladies of the night. Legend has it that the ladies lured men to their houses with this intensely fragrant sauce. It's most often served over pasta, but it tastes terrific spooned over filet mignon, chicken, or salmon, or tossed with shrimp.
1 tablespoon olive oil
2 1/2 cups chopped onion (2 medium)
1 cup coarsely chopped pitted kalamata olives
3 tablespoons capers
2 tablespoons minced garlic (about 6 cloves)
4 canned anchovy fillets, minced
1 (28-ounce) can fire-roasted crushed tomatoes (such as Progresso), undrained
1 teaspoon dried herbes de Provence
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 6 minutes. Add olives and next 3 ingredients, and sauté 2 minutes. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Oxmoor House Healthy Eating Collection
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