Puttanesca Sauce | Rowena G's Recipes

Ingredients

• Olive oil
• 2 and a half medium sized onions, chopped.
• 9 – 10 cloves of garlic, chopped.
• 1 Large tin of tomatoes (800g)
• 1 normal tin of tomatoes (400 g)
• 1/2 kg of black olives, stoned and chopped roughly
• 1 Tablespn dried oregano
• 1 dessertspoon dried basil
• Two handfuls of fresh parsley, chopped finely
• 1 tin of anchovy fillets, chopped finely
• 1 tin of anchovies rolled with capers, chopped finely
• Green Tabasco sauce
• A hot chilli sauce
• Chop onions and garlic and fry gently in a good amount of olive oil until soft.
• Add tinned tomatoes and chop roughly with scissors in the pan, bring to the boil and simmer for about 20 minutes. Take off the heat and us a blender to get a smooth sauce.
• Return to the heat and add the stoned, roughly chopped olives. Cook for another 5 minutes.
• Turn off the heat, add dried herbs, chopped parsley, finely chopped anchovies and Tabasco and chilli sauce to taste.
• Re heat just before serving with pasta and grated parmesan cheese.
• Lunch
• Main Dishes