The sauce is capable of giving any dish a new flavor. Italians diversify the menu by cooking pasta with a variety of flavors. Puttanesca sauce is one of the most piquant types of liquid seasoning served here with spaghetti. However, it can be offered to other dishes. It goes well with potatoes, beans. Anchovies give a spicy flavor to the sauce, which in organic combination with olives and tomatoes allows you to get a unique taste.
Cooking Features
The technology of cooking the puttaneska sauce has some peculiarities, but it is not very complex. Knowing a few moments, such a seasoning for pasta can make at home any hostess.
- Anchovy is a must-have ingredient in puttaneska sauce. Most often for this purpose they use pickled fish or canned in oil. However, you can replace the overseas product with cheap hamsa or sprat. Under the lid with the inscription “Anchovies” from some domestic producers you will find exactly their fillets.
- If the recipe provides for roasting anchovies, this should not be done for a long time, literally 2-3 minutes. With prolonged heat treatment, anchovies acquire a pronounced fishy smell, which not everyone likes.
- Olives can be used to prepare the puttanesca sauce not only canned. If you have fresh or salted, try to make a seasoning out of them, and then compare its taste with a sauce of ordinary canned olives - you will be surprised how noticeable the difference is.
- Tomatoes are the basis of the puttaneska sauce. You can use fresh, canned, dried. If you are making seasoning from fresh tomatoes, then it is advisable to peel them from the skins and seeds so that the sauce has a more delicate texture.
- Puttaneska sauce blends well with cheese. If the dishes with this sauce sprinkle with grated cheese, they will become even more tasty.
In Italy it is difficult to find two housewives who prepare the puttanska sauce in exactly the same way. The canonical recipe of this dish does not exist, which allows you to show imagination, creating gravy with a unique taste.
Puttanesca sauce with cherry tomatoes and red onions
Composition:
- red onion - 100 g;
- cherry tomatoes - 0, 25 kg;
- chicken broth - 150 ml;
- dry white wine - 50 ml;
- garlic - 3 cloves;
- pitted olives - 100 g;
- anchovy fillets - 40 g;
- fresh basil - 20 g;
- olive oil - 50 ml.
Method of preparation:
- Finely chop the anchovy fillets.
- Finely chop the garlic with a knife.
- Cut olives as finer as possible.
- Combine ingredients and ceiling them. The result should be a homogeneous mass.
- Free onion from the husk, cut into rings or half rings.
- Wash tomatoes, dry with a napkin, cut in half.
- Heat the butter in a saucepan and brown the onion in it.
- When the onions take on a caramel tint, add the halves of the cherry tomatoes. Fry for 5 minutes.
- Add wine. Extinguish 5 minutes.
- Dissolve the mass of anchovy and olives with broth, transfer to the other saucepan in a saucepan. Stir, continue to simmer until the sauce has a fairly thick consistency.
- Salt, season to taste, stew for another couple of minutes and remove from heat.
When serving food to the table, sprinkle it with leaves of fresh basil, this will give it an Italian flavor.
Hot sauce puttanesca
Composition:
- fresh tomatoes - 0.5 kg;
- pitted olives - 100 g;
- chilli pepper (capillary) - 1 pc .;
- anchovy fillets - 50 g;
- capers - 20 g;
- garlic - 3 cloves;
- olive oil - 40 ml.
Method of preparation:
- Chop the garlic with a knife.
- Wash tomatoes. On the side opposite the peduncle, make cuts on them. Boil the water and dip the tomatoes in it. Blanch for 2 minutes. Using a skimmer, transfer it to a container with cold water. Peel off the cooled vegetables, cut them in half, remove the seeds with a spoon. Tomato pulp cut into small pieces.
- Wash the pepper, cut off the tail. Pod cut in half, remove the seeds, remove the partitions. Cut the flesh into thin half rings.
- Chop olives finely.
- Heat the oil in a deep frying pan, add the garlic and fry for a minute.
- Finely chop the anchovy fillets, add to the garlic.
- In another minute, add capers, peppers, and chopped olives to anchovies and garlic. Fry it all together for 2-3 minutes.
- Add tomatoes, reduce heat. Cook over low heat for 20 minutes.
This version of the puttaneska sauce has a burning taste, will appeal to lovers of savory snacks. Traditionally, it is served with pasta, but for beans it will be a good addition.
Puttanesca sauce with canned tomatoes
Composition:
- tomatoes in own juice - 0.5 l;
- garlic - 2 cloves;
- capers - 10 g;
- anchovy fillets - 30 g;
- pitted olives - 60 g;
- olive oil, dried herbs - to taste.
Method of preparation:
- Peel the tomatoes. Together with the juice, place in the bowl of the blender, whisk.
- Crush the garlic with the flat side of the knife.
- Finely chop the anchovy fillets.
- Heat the oil. Put the garlic in it, remove the garlic after 2 minutes, put the anchovies in the pan, fry for 2 minutes.
- Fill with tomato sauce, simmer until the contents of the saucepan are halved.
- Add capers, sliced olives and seasonings. Simmer for another 5 minutes and remove the saucepan from the fire.
During the time that the sauce is prepared, you will have time to cook the pasta. When serving, it doesn’t hurt to sprinkle the sauce with fresh herbs, grated cheese.
You can make tuna sauce using this recipe. This will require a can of canned fish in its own juice. It is added to the sauce before the introduction of the tomato component, for 1-2 minutes. In this case, the fish taste of the seasoning will be more pronounced, the sauce itself will be nourishing.
Puttanesca sauce is one of the most popular seasonings in Italian cuisine. Its main ingredients are tomatoes, olives, anchovies, which accounts for the savory taste of gravy. In Italy, the sauce is served with pasta, but it is not only combined with it.
