(Almost) Classic Puttanesca Sauce

by Travis Harvey

This dish is a delicious vegan version of a pasta sauce that- legend has it – was invented by Italian prostitutes. The dish would be prepared, then left by the windowsill to lure customers (usually fishermen, as legend has it) in to sample other wares. In any case, it certainly is enticing. Traditionally bolstered with about 8 chopped anchovies, I have omitted them for lack of availability and popularity. Love ‘em myself.

(Almost) Classic Puttanesca SauceIngredients

250g packet spaghetti or linguine
3 tablespoons olive oil
1 red onion, finely chopped
8 ripe tomatoes, chopped
3 cloves garlic, finely sliced
half cup of green olives, chopped
Quetzal worth of parsley, chopped
8 anchovies, chopped (optional)

1. Gently fry onion and garlic in olive oil for 2 minutes. Take care not to color them.
2. Add chopped tomato and a pinch of salt, then turn up the heat. Cook sauce until the tomatoes fall apart, then thicken a touch. This will take approximately 20 minutes.
3. Add olives, cook 2 minutes and then check seasoning. Add parsley, and more salt and olive oil if desired.
4. Mix gently with your al dente pasta you have already cooked in lots of salty water. Enjoy.

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