Pasta puttanesca is a southern Italian dish that hails from Naples within the Campania area. Puttanesca refers back to the potent tomato sauce that brims with black olives, crimson chiles, capers and anchovies.
It’s protected to say that this dish is not any shrinking violet, as its identify would possibly recommend (“puttana” is the Italian phrase for prostitute), and certainly this sauce is salty, briny, spicy and vibrant.
There’s no denying puttanesca sauce goes exceedingly nicely with pasta. It’s additionally a beautiful condiment that’s greater than a fiery addition to spaghetti. Use it as a vibrant ragout; ladle it over fish, similar to swordfish or halibut; or use it as a mattress for garlicky shrimp. Dollop it on grilled steak and rooster, or add a drizzle to eggs. Even a smear on crostini will stand in for a straightforward appetizer in a pinch.
You possibly can depend on this sauce as a year-round kitchen staple. Whereas tomatoes at their peak of season are all the time a fascinating ingredient, there’s no difficulty with utilizing packaged grape or cherry tomatoes within the low season. Simply prepare dinner them all the way down to a sludgy consistency and let the opposite substances ship their wallop of flavors. This recipe does simply that.
It takes inspiration from the standard puttanesca sauce with a liberty or two — specifically, an additional sprint of sweetness to spice up the flavour of grocery store tomatoes. A easy splash of balsamic vinegar and orange juice offers the additional kick. I encourage you to style as you go and add these two substances in the long run as wanted.
Lively time: 20 minutes
Complete time: 20 minutes
Yield: Makes about 1 1/2 cups
2 tablespoons extra-virgin olive oil
1 pound grape or cherry tomatoes, halved
2 garlic cloves, minced
1/4 teaspoon crimson pepper flakes
1/4 cup cured black olives, pitted, finely chopped
1 to 2 anchovies, mashed
1 tablespoon drained capers
1 teaspoon chopped recent oregano or 1/2 teaspoon dried oregano
1/4 teaspoon freshly floor black pepper
1 teaspoon balsamic vinegar
1 to 2 teaspoons recent orange juice (optionally available)
Warmth the oil in a skillet over medium warmth. Add the tomatoes and prepare dinner till they break down, 6 to eight minutes, stirring typically. Add the garlic and crimson pepper flakes and stir till aromatic, about 1 minute. Add the olives, anchovies, capers, oregano and black pepper and prepare dinner for two minutes, stirring incessantly. Style for seasoning — you might or could not want salt, as a result of saltiness of the substances.
Stir within the balsamic vinegar and style once more. If too tart, add the orange juice. Take away from the warmth and funky to permit the flavors to develop. Refrigerate for as much as 2 days.