Joanne's Puttanesa Sauce
OK, that might be a bit much, but this sure did change my day and put a big smile on me and my sister - in -laws faces.
Seems that my mom-in-law, the accomplished Chef and Poet, Joanne, thought she was just whipping something up for her and my father-in-law's dinner last night, but she happened to make the most perfect Puttanesca ever!
Before I give you the scoop on how to make this sauce, I thought it would be nice to tell you it's history. Apparently it was made popular in a sexy Italian novel written in 1961. Loosely translated into English Puttanesca means "whore style".
You Minx Joanne!! :)
Without further Adieu... Joanne's Puttanesco Sauce!
Here's what you'll need;
1/2 cup Extra Virgin Olive Oil
1/4 TSP of red pepper flakes
6 cloves of Garlic sliced thick
2 medium Celery stalks sliced thin
1/2 of a medium yellow Onion coarsely chopped
2/3 of a 28oz can of Red Pack crushed Tomatoes
1/3 of a 14.5oz can of Hunts Fire Roasted Diced Tomotoes
1/2 cup mixed Olives. [(Pitted) You know, like from the Olive Bar at Whole Foods]
4 flat, good quality Anchovies wiped clean of bones and cut into 1/4 inch pieces
3 TBS of Capers
1 handfull of Flat Leaf Parsley chopped
Salt and Pepper to taste
Here's what you'll do;
Heat the Olive Oil in a sauce pan on medium. Then add the garlic and a little salt, and cook until golden. Then add the onion, celery, and red pepper flakes. Let that cook for 2-3 minutes and then add the tomatoes, olives, capers, and anchovies.
Once all is well combined, lower the heat and let the sauce cook for about 15 minutes. If the sauce is too thick you can add a little water.
Taste for salt and pepper and add as needed. Then stir in the Parsley and you are good to go!
Obviously this is for pasta, but it would be good on anything! I mean anything! Grilled chicken, shrimp, or even on some crusty Ciabatta. It was even amazing the next day cold the way I had it!
Enjoy and Thanks Joanne! XOXO -"Po"
Thanks for posting the recipe brother-in-law! Mom's a genius! Xoxo