‘Life is a combination of magic and pasta’
Puttanesca is a pasta source from the south of Italy, from Napoli traditionally made with black olives, garlic, chilli and capers. It is known to have anchovies, but this is from a neighbouring town in Lazio and is optional. The name is often translated as ‘woman of the night’ but due to the word origin, Puttana, however there is an alternative naming story. It is said that in the 1950’s, in Ischia, a chef was asked to put a meal together late at night, throwing together whatever was at hand, ‘facci una Puttanata qualsiasi’ and this is where the name came from. I think I like this version and sounds about right to me.
What I love about this sauce is that it literally takes minutes to cook and is ferociously tasty. If you do decide to use the anchovies, you can barely taste them, so it is a good way to sneak some extra protein and omega-3 in.
Anchovies are a great source of protein (17g in 3oz) omega-3 fatty acids, selenium, B12 and calcium.
Ingredients
- 3 tbsp. EVOO
- 4 garlic cloves, crushed
- 4 anchovy fillets (one tin), chopped(optional)
- ½ tsp. chilli flakes
- 1 can tomato puree (14oz)
- ½ cup black olives, sliced
- 2 tbsp. capers
- ½ tsp. black pepper
- 1 tsp. oregano flakes
- ¼ tsp salt, if not using the anchovies
- 1 cup parsley leaves or/and torn basil leaves
Method
- Heat the oil on a medium heat
- Warm the garlic, add the anchovies and chilli flakes
- After around a minute/before the garlic goes brown. Add the tomato puree, black olives, capers, pepper and oregano
- Cook for 5 minutes and then taste for salt
- Add GF pasta of choice, mix in
- Add the parsley/basil and serve hot
