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(Tad Seaborn For the Globe and Mail)
(Tad Seaborn For the Globe and Mail)

Quick fix: Last-minute puttanesca Add to ...

Having a small garden, I don’t grow enough tomatoes to ever aspire to canning or freezing. In a stellar week I accumulate enough to make a meal for two and recently planned to make a basic tomato sauce with capers (thinking to add some savoury notes). Then I noticed I had some olives (your basic green pimento stuffed) and a jar of tender anchovies. I had a tangy, salty puttanesca sauce simmering in no time. Not bad for raiding a sadly empty fridge. As for finding fresh tomatoes – in a pinch canned will work just fine.

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  • Servings: 2-3 over pasta

Last-minute puttanesca

6 medium tomatoes, blanched and peeled

2 tablespoons olive oil

4 cloves garlic, minced

1/4 cup olives, chopped

2 tablespoons capers, chopped

2 anchovy fillets, chopped

Method

Roughly chop 700g (about 6 medium) blanched and peeled tomatoes. No need to remove seeds or be too fussy – just cut out the tough core when you come across it, reserve as much juice as possible. Set aside.

In a medium pan heat 2 tablespoons olive oil over medium-high. Add 4 cloves minced garlic and saute till fragrant. Add the tomatoes.

Cook for 7-10 minutes or until the tomatoes have begun to break down and then add 1/4 cup chopped olives (any kind), 2 tablespoons chopped capers and 2 chopped anchovy fillets.

Cook another 10 minutes until flavours have melded and the tomatoes are slightly reduced to a thickened sauce-like quality. Serve over pasta, fish or chicken breast.

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