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Puttanesca Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Seattle Weekly
| 1 cup | diced onion |
| 1 Tbsp | minced garlic |
| 1 Tbsp | chili flake |
| 2 Tbsp | chopped olives, (mixed variety will add depth of flavor) |
| 1 Tbsp | chopped, (rinsed) capers |
| 3 | anchovy fillets |
| 3 cups | tomato sauce |
| 1 cup | white wine |
| 2 Tbsp | extra virgin olive oil |
| 1 Tbsp | minced parsley |
| 15 to 20 | mussels |
| 15 to 20 | clams |
| 8 oz | rockfish |
| 8 oz | calamari |
| 16 oz | spaghetti |
| salt, to taste | |
| 2 tsp | fresh cracked pepper |
In a heavy bottomed sauce pan, sweat the onions, garlic, chili, and anchovies until translucent and aromatic. Add the olives, capers, and white wine. Allow the white wine to reduce and add the tomato sauce base and bring it to a simmer.
In a pot of water at a full boil, blanch the spaghetti for 5 minutes and add it to the tomato sauce base. The pasta will be undercooked at this point. However, we are going to finish the cooking of it in the sauce to absorb flavor and create a creamy texture in the sauce. Cook the pasta for about two more minutes in the sauce and add the mussels, clams, and rockfish.
Cook and stir lightly as to not break up the fish too much. Once the clams and mussels have opened, add the parsley and calamari and cook for another two minutes more to just cook the squid. Remove from the heat and serve with a drizzle of high quality extra virgin olive oil and cracked pepper.
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