Puttanesca pasta sauce recipe – batch cooking ideas

Puttanesca pasta sauce recipe – batch cooking ideas

July 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

Serves: 4


  • 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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