Puttanesca

Cooking Fish Puttanesca

Its surprisingly easy to make your own puttanesca sauce from scratch.

Lables: High carb Low carb Low kilojoule Lower gi Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat oil in a saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers. Cook, stirring occasionally, for 5 minutes or until onion has softened.
  2. Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly. Add basil. Stir to combine.
  3. Add olives and parsley to sauce just before serving. Stir to combine. Serve with pappardelle pasta.

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1 tbsp olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, finely chopped
2 tbsp drained capers
2 tbsp tomato paste
2 x 400g cans diced tomatoes
2/3 cup kalamata olives, roughly chopped
1/4 cup roughly chopped fresh flat-leaf parsley leaves
Cooked pappardelle pasta, to serve

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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