Sometime we just need something simple and quick for supper in the week don’t we? This best puttanesca sauce recipe is so simple, so quick and so tasty. It’s also low fat and full of fabulous antioxident lycopene (good for your immune systems).
As you can see from my other recipes, this blog is not about low fat cooking, it’s about me juggling my life and sharing some of the things I love. I try and exercise regularly and I try to cook from scratch as much as possible and in general, I just try and keep it as balanced as I can. Sometimes I win and sometimes I lose big time!
When I’ve had weekend filled with creamy curries or generous roasts (this happens fairly regularly!), it’s good to have a day or two of focus. This recipe ticks all the boxes and I feel extremely vituous when I’ve eaten it. Try it!
Here’s hoping that Derbyshire comes out of Tier 3 this week! It’s been a tough year for hospitality.
- good quality tinned tomatoes
- 4 anchovies from the tin (in oil)
- pitted black olives
- dried chilli (if desired)
- parmesan cheese (grated over when finished)
- 2 tablespoons of olive oil
- In a large frying pan, gently heat the olive oil
- add the crushed garlic and gently fry
- add the anchovies, they will start to break up after a few minutes on the heat
- add the capers and chilli (if using) cook for a further 2 minutes
- add the pitted olives
- all in all, this should take around 10 to 15 mins.
- when the tomatoes have broken up and you have a lovely glossy sauce, it’s ready!
- serve with linguine (or your pasta of choice) and grate over the parmesan.
Keep safe everyone. Please feel free to leave your comments or share your stories with me!