Sauce a la puttanesca
3 servings
20 minutes
Putanesca sauce is a passionate blend of Mediterranean aromas reflecting the bold character of Italian cuisine. Its history roots in informal taverns where chefs created rich and simple dishes from available ingredients. The taste of this sauce is bold and spicy: the salty depth of sprats combines with the rich sweetness of tomatoes and tomato paste, complemented by the aroma of garlic and spices. Olives add a refined bitterness, while dried basil finishes the composition with a fresh note. The sauce pairs perfectly with pasta, enriching its flavor, but also goes wonderfully with meat and fish, adding Italian passion to them. This dish is for those who appreciate gastronomic expression and are not afraid of new taste experiences.
1
Heat olive oil in a pan, sauté garlic, then remove it. This is done to give the sauce flavor.
- Garlic: 2 cloves
- Olive oil: 3 tablespoons
2
Add finely chopped tomatoes to hot oil. Fry for 1 minute on high heat.
- Tomatoes: 3 pieces
3
Mix tomato paste with sugar and spices, dilute with 4 tablespoons of water. Add to tomatoes and simmer for 1-2 minutes over medium heat.
- Tomato paste: 2 tablespoons
- Sugar: 1 teaspoon
- Salt: to taste
- Dried basil: pinch
- Ground black pepper: pinch
4
Finely chop the sprats and olives, add to the sauce. Simmer until ready for 2-3 minutes.
- Sprats in oil: 1 jar
- Pitted olives: 1 jar
