Perfect Puttanesca Sauce.indd
Transcription
Perfect Puttanesca Sauce.indd
serves 6 This recipe is an evolution of the Simple tomato sauce recipe – adding olives, anchovies, capers, and tuna really ramps up the flavour and transforms it into a punchy puttanseca sauce, which is delicious tossed through pasta. Leave the anchovies and tuna out and replace with an extra teaspoon of capers for a veggie version. 2 cloves of garlic 6 black olives (stone in) 2 anchovy fillets olive oil ½ teaspoon dried oregano 1 teaspoon capers 2 x 400g tins good-quality plum tomatoes optional: red wine vinegar freshly ground black pepper optional: 1 x 200g tin tuna in spring water, from sustainable sources To make and cook your puttanesca sauce • Peel and finely slice the garlic • Place the olives onto a chopping board, squash them with the heel of your hand, pull out and discard the stones, then tear into pieces • Roughly chop the anchovies • Heat 1 tablespoon of oil into a large frying pan on a medium heat • Add the garlic, dried oregano, olives, anchovies and capers, then fry for 2 to 3 minutes, or until lightly golden • Add the plum tomatoes, squashing and breaking them up slightly with a wooden spoon • Add a splash of water to the empty tomato tins, give them a swirl and pour into the pan • Bring to the boil, then turn the heat down to medium-low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally • Add 1 teaspoon of red wine vinegar (if using) and stir well • Have a taste and season with a tiny pinch of black pepper or an extra splash of vinegar, if you think it needs it • Drain the tuna in a sieve over the sink (if using), then stir into the sauce and serve JAMIESHOMECOOKINGSKILLS.COM Recipe © Jamie Oliver. Photography © JOEL, Matt Russell JAMIESHOMECOOKINGSKILLS.COM Recipe © Jamie Oliver. Photography © JOEL, Matt Russell JAMIESHOMECOOKINGSKILLS.COM Recipe © Jamie Oliver. Photography © JOEL, Matt Russell