So I was walking through the grocery store one day and walked by a row of tomato sauce jars. Then I paused and walked back. One of the jars was puttanesco sauce. It looked dark, rich, and very tasty. But because they always add sugar and other ingredients you can barely pronounce, I wanted to make my own.
What makes a great puttanesco sauce is the olives, I like to use pitted kalamatas as they are packed with flavour. And puttanesco sauce has more uses than just mixing with pasta! Use it for a baked chicken parmesan or tossing with tender slices of squid / octopus.
- 1 onion cut into steaks
- 10-12 small-medium tomatoes
- 1 cup chopped kalamata olives
- 3 large roasted red peppers
- 1 tablespoon dried oregano
- 2 tablespoons fresh oregano chopped
- 1/2 tablespoon dried basil
- 2 tablespoons fresh basil chopped
- 1 small bulb of garlic
- 2 tablespoons Italian tomato paste double concentrated
- 2 tablespoons capers
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 2 teaspoons garlic Mrs. Dash
- 1 can anchovies chopped
- 1 can Roma plum or diced tomatoes with juice
- 1/2 teaspoon chili flakes
- 2 teaspoons fresh cracked pepper
- Salt to taste after simmering and blending
- Coat the onion steaks and tomatoes with olive oil, cut the top off the garlic and drizzle with olive oil. Roast, turning/flipping occasionally on a hot BBQ until lightly charred. Place the garlic in the coolest area of the grill and don't worry about it until you remove everything from the grill.
- Let the tomatoes cool a bit then remove the green stem core and skins.
- Rough chop the tomatoes and onions and place in a large sauce pot.
- Add the rest of the ingredients (except salt!)
- Bring to a simmer and bring out the hand blender (or food processor or blender)
- Bring back to a simmer and taste for any needed salt and add if needed.