Hello Puttanesca, Sauce!
Cont. from Puttanesca Sauce Blog
Directions:-In a deep saucepan, pot, or tangine (what is a tagine? click here to see pictures), saute the shallot & garlic in a little bit of olive oil. Shallots, a mild, sweet onion, do not need to be sautéed long.
-Add Cumin and then the anchovies, smashing them a bit, allowing them to soften so they "melt" right into the sauce.
-Then toss in red chili flakes to your liking, (I do 3 nice size pinches).
-Mix the whole can of tomatoes (with juice) in with the olives and capers. Smash up the tomatoes.
-If you're adding previously cooked meat, you can toss it in now.
-Let the sauce simmer, never boil, for 15-20 min.
-Stir in a handful of basil at the end.
-Finish with a touch of fresh basil, capers, & chopped olives on top.
This sauce will Rock your Style however you serve it.
Savor & Enjoy!
Like I said in my blog, this sauce is delicious served in its traditional way with spaghetti or linguini, (meat is not traditionally added), but it’s also flavorful enough to stand alone. You can even throw it in a bowl and sop it up with a biscuit!
If serving with pasta, remember:
Pasta is best when cooked to 90% done
(al dente). Once it's al dente, strain and toss it directly into the completed sauce to let it finish cooking. This also allows the pasta to absorb the sauce's flavor, and helps thicken the Puttanesca sauce too.
Puttanesca with lamb meatballs.