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Puttanesca
The olives and preserved lemons keep this dish so bright, and the chicken is just the most tender.
YIELDS
3
TO
4
Ingredients
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, crushed and roughly chopped
- 3 anchovy fillets
- 2- 28 ounce can San Marzano tomatoes crushed – If you can’t find crushed just crush with hands
- 1 1/2 cups kalamata olives, drained
- 1/3 cup capers, drained
- 1 500G bag of pasta
- Kosher salt and cracked black pepper to taste
- Freshly grated parmesan, for serving
Directions
- Fill a large pot of water and bring to a boil. Season very well with salt (like the sea).
- Heat the extra virgin olive oil in another large pot and add the garlic and anchovy. Keep on medium-low and sauté until the anchovy melts into the olive oil, making sure not to burn the garlic.
- Add in the crushed tomatoes and season with salt and black pepper. Mix and bring to a gentle simmer. Let simmer for around 10 minutes, then add the olives and the capers. Mix in and simmer for another 15 to 20 minutes. Check for seasoning and keep on low heat while you make the pasta.
- Boil the pasta until al dente, and then add the pasta directly into the pot with the sauce. Mix in and serve with freshly grated parm. Enjoy!
