Post by frankcor on Apr 24, 2008 22:22:42 GMT -5
Puttanesca sauce; alla puttanesca [poot-tah-NEHS-kah]
Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. A dish on a menu described as alla puttanesca signals that it's served with this sauce. The name puttanesca is a derivation of puttana, which in Italian means "whore." According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure. "
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
½ cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 2 teaspoons dried basil
2 tablespoons tomato paste
½ teaspoons dried Italian seasoning
¼ teaspoon black pepper
2 14.5 ounce cans diced tomatoes, undrained
¼ cup chopped pitted green olives
2 tablespoons chopped fresh parsley
1 tablespoon capers
½ teaspoon anchovy paste
¼-½ teaspoon crushed red pepper
Prep Time: 10 minutes
Cooking Time: 20 minutes
Heat oil in a saucepan or large skillet over medium high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated. Serve over pasta of choice or over grilled fish and poultry.
Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. A dish on a menu described as alla puttanesca signals that it's served with this sauce. The name puttanesca is a derivation of puttana, which in Italian means "whore." According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure. "
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
½ cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 2 teaspoons dried basil
2 tablespoons tomato paste
½ teaspoons dried Italian seasoning
¼ teaspoon black pepper
2 14.5 ounce cans diced tomatoes, undrained
¼ cup chopped pitted green olives
2 tablespoons chopped fresh parsley
1 tablespoon capers
½ teaspoon anchovy paste
¼-½ teaspoon crushed red pepper
Prep Time: 10 minutes
Cooking Time: 20 minutes
Heat oil in a saucepan or large skillet over medium high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated. Serve over pasta of choice or over grilled fish and poultry.
