Puttanesca pasta sauce recipe – batch cooking ideasJuly 6, 2021
AS many of us can’t get away to our favourite holiday destinations this year, I’m bringing the holiday to you.
For a taste of Italy this week, my puttanesca pasta sauce can be made in advance and frozen. I’ve no doubt you’ll love it.
A good tip is to designate a few freezer bags that you use solely for tomato-based sauces, as it’s so difficult to get the red stain out of most containers.
Ciao for now!
Puttanesca pasta sauce
Prep time: 5 minutes
Cook time: 25 minutes
- 2tbsp olive oil
- 3tsp frozen chopped garlic
- 4 anchovies, roughly chopped
- 2 x 400g cans chopped tomatoes
- 1tbsp tomato puree
- 8 black olives, halved
- 1tbsp capers, roughly chopped
- Large handful parsley, roughly chopped
- Large handful basil, roughly chopped
Method: Place a large saucepan over a medium heat and add the oil, frozen garlic and anchovies, and sizzle for 3-4 minutes
Next add the chopped tomatoes, tomato puree, olives and capers and bring to the boil. Once boiling, reduce the heat and cook for 25 minutes, if it is a bit thick add a splash of water.
Once cooked, remove from the heat and add the parsley and basil.
Ready to freeze: Once cooled, pour into a labelled freezer bag and freeze flat.
Ready to eat: Remove from the freezer and leave to defrost. Once defrosted, reheat in the saucepan until piping hot. Ladle over spaghetti and enjoy!
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