Sometimes, cheating isn’t so bad. This sauce is the perfect example of that. I first tried spaghetti puttanesca when I was around 14 in a local family run Italian restaurant and absolutely hated it! I didn’t like the olives, the bittiness (is that even a real word?) and the lack of sloppy sauciness… but I blame that once again on being a northerner.
Once 14 year old me found out the supposed origin and meaning of the word obviously I had to try it again, thanks to a combination of my juvenile sense of humour and unapologetically determined nature or stubborn if you ask JB.
I didn’t like it a third or fourth time but by dish 5 I was sold. It’s a great batch cook sauce, freezes well for meals in a hurry and is good at breakfast, lunch or dinner.
INGREDIENTS – makes enough for 4
2 tbsp olive oil
1 medium chilli
3 cloves garlic
100g black olives
1 carton passata or tin of chopped tomatoes
1 tsp oregano
Juice of 1/4 lemon
Black pepper to season
1. Put all the ingredients into a blender and blitz until smooth
2. Transfer the sauce to a pan and simmer on a medium heat for at least 15 minutes adding a splash of water to stop it thickening too much
3. Taste and season with black pepper, if freezing wait until the sauce has cooled down before bagging and freezing.
Serve as desired and enjoy : ) x