Puttanesca sauce

This is a sauce for the braves and the warm blooded.

The puttanesca sauce is spicy, juicy and hits you with her strong flavours. You just need a few ingredients and focus. Timing is essential.

Why puttanesca?

Some say this recipe was created in Naples in the late 1950s. Allegedly, a chef was late for the service and had to come up with a pasta sauce that had strong flavours, few ingredients and that required just a few minutes to be done. Apparently, the chef was saved by his quick thinking and one day this recipe could save your dinner too.

INGREDIENTS:

This recipe is for 4 people The best pasta for this sauce is spaghetti or linguine. Want to learn how to make fresh pasta? Check our workshops!

• 500 g canned tomato sauce, cherry tomatoes or peeled tomatoes

• 150 g black olives

• 15 g capers

• 1 garlic clove

• Chili pepper, to taste

• Extra virgin olive oil, as needed

• Salt, to taste

THE RECIPE:

1. Prepare the Aromatics:

Finely chop the garlic and chili pepper. Uf you want the sauce to be less spicy, remember to remove the chilly seeds.

2. Sauté the Garlic and Chili:

Heat a drizzle of olive oil in a non-stick pan and sauté the garlic until golden and chili until crispy.

3. Add Capers and Tomato sauce:

Add the capers to the pan, stir a few times, then add the tomato sauce, cherries or peeled tomatoes. Mix well, lightly crush the tomatoes, and add a pinch of salt. Cook for about 5 minutes at low heat with a lid.

4. Finish with Olives:

At the end of cooking, add the well-drained black olives (without stones), stir, and let cook for a few more minutes without lid.

MACCHÈ TIPS:

Cook the pasta in boiling and salted water (check the cooking time on the package).

Strain the pasta 1 minute before the indicated time (Yes, disobey the rules!) and add a scoop of cooking water to the pan with the sauce.

Then mix the pasta, the sauce and the cooking water for about a minute and add a drizzle of olive oil before serving.