Puttanesca is a Naples favourite it’s easy, full of flavour, satisfying. I use this sauce with lamb ravioli, I find the anchovy, tomato and basil works brilliantly with the flavour of lamb, but this sauce is also excellent tossed through some freshly cooked spaghetti.
6 tomatoes, skinned deseeded and roughly chopped
4 cloves of garlic, halved
4 or 5 anchovy fillets, chopped
3 T olive oil
10 – 12 black olives, stoned and coarsely chopped
2 TBSP capers, soaked and drained
2 TBSP Italian basil, chopped
1/2 to 1 small red chili, chopped
IN a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.
ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.
Finish with chopped basil.