Herbies Spices Recipes
Puttanesca Sauce
Description
Recipe from Spice Notes and Recipes by Ian Hemphill
Ingredients
At a glance
Sauces & Dressings
4 cloves garlic
6 anchovy fillets
½ teaspoon brown sugar
1 can tomatoes 425g
1/3 cup red wine
1 tablespoon Herbie’s Spices Capers - Salted, washed
18 black olives, chopped and seeded
¼ cup olive oil
4 Herbie’s Spices Chilli Bird's Eye Whole
1 tablespoon Herbie’s Spices Italian Herbs
½ teaspoon Herbie’s Spices Aniseed WholeMethods/steps
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Crush the garlic cloves and anchovies with the brown sugar in the pestle and mortar.
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Combine the next six ingredients (from tomatoes to chillies) in a saucepan, including the garlic paste, and simmer over low heat.
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Place the Italian herbs and aniseed in the mortar and bruise lightly with the pestle, then add to the saucepan’s contents.
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Simmer for 30 minutes, uncovered, until liquid has reduced and flavours have blended.
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Serve with penne or pasta of your choice.
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