putanesca « Tag

Posted on 12 October 2010 by tomatocasual.com

Putanesca Sauce

puttanescaBy David Harbilas

The literal translation for this sauce is a little too racy to put into print.

Suffice to say, its origins are such that it was popular with “ladies of the night” for its affordability.

Nowadays it’s noted for its combination of sweet, hot, and salty flavors with the use of tomatoes, kalamata olives, and red pepper flakes.

It is almost always paired with pasta, and often chicken or fish is added, though it also goes well with beef and pork.

yields 1/2 gallon sauce

  • 1 dozen ripe red tomatoes, roughly chopped
  • 1 cup kalamata olives, pitted and diced
  • 1/4 cup capers, rinsed and chopped
  • 2 tablespoons red pepper flake
  • 2 anchovy filets, chopped (optional)
  • 1 large yellow onion, diced Read the rest of this entry »

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