Puttanesca sauce

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

Salt

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METHOD:

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.