Puttanesca Sauce is a robust Italian pasta sauce. Not on every Italian menu like Spaghetti Bolognese so do give it a try. I serve it over spiralized zucchini or gluten free pasta. Two ingredients really make a difference to the recipe: Scalia Anchovy Fillets with Red Pepper (these give the dish just the right amount of spiciness and are readily available certainly on the internet and in my local store Bedner’s) and San Marzano canned tomatoes (these come only from that region of Italy and are the best I have found – widely available in supermarkets). Recipe needs no seasoning.
1 tbsp. olive oil
1 medium onion – finely chopped
2 large cloves of garlic – grated
1 tbsp. double concentrated tomato paste
1 x 28 oz. can of tomatoes
12 black olives – pitted and quartered
2 tbsp. capers
4 Scalia anchovy fillets with red pepper (the salted kind) – cut into small pieces (otherwise use regular salted anchovies +1 tsp. red pepper flakes)
Juice of 1/2 a lemon
Heat the oil in a large frying pan and when sizzling add the onion,let soften and slightly brown, then add the garlic and cook for a few more minutes before adding the tomato paste and mixing well together.
Add the tomatoes and break them up, then the olives, capers and anchovies
Bring to a boil, turn down heat and simmer for 20 minutes.
Add lemon juice at the end before serving.