This Fresh Puttanesca Sauce has to be the most incredible sauce ever! This is a traditional Italian sauce, usually simmered for hours, but it can actually be created in 5 minutes. And oh my, what flavors! I served it with pan seared black cod fillets, and seared scallops but it could easily be served on toasted baguette as a small bite or even over freshly cooked pasta! This sauce is truly a treasure.
Tip : Piquillo peppers are sweet chili peppers with no heat, an easy substitute is roasted and peeled red bell peppers, or any roasted pepper in water that is sold in jars. You can easily find these roasted peppers in the Italian section of your grocery store.
Ingredients
- 2 red bell peppers charred and peeled (or 2 Piquillo peppers)
- 10-12 pitted kalamata olives
- 1-2 tbsp capers
- 1 large clove garlic peeled
- 2 tbsp anchovy paste
- 3 tbsp tomato paste
- 1/3 cup extra virgin olive oil
- 2 tbsp water to thin the ingredients
Instructions
- Gather all ingredients before starting recipe.
Peppers
- Blacken 2 red bell peppers under broiler until the skin chars, turn until all sides have been blackened.
- Place charred peppers in a paper bag, seal and allow to cool for about 10 minutes.
- Using a paper towel, remove the charred skin by rubbing with the paper towel, remove stem and seeds.
Sauce
- Add peppers, olives, capers, garlic clove, anchovy and tomato paste to an immersion blender bowl, or a food processor.
- Add a couple of tablespoons of water and process for a few minutes, slowly adding the olive oil and process until you get a smooth paste. Set aside until ready to use.
