How to make puttanesca sauce - Chicago Sun-Times
Pasta puttanesca is a southern Italian dish that hails from Naples in the Campania region. Puttanesca refers to the potent tomato sauce that brims with black olives, red chiles, capers and anchovies. It's safe to say that this dish is no shrinking violet, as this sauce is salty, briny, spicy and vibrant. There's no denying puttanesca sauce goes exceedingly well with pasta. It's also a wonderful condiment that is more than a fiery addition to spaghetti. Use it as a vibrant ragout; ladle it over fish, such as swordfish or halibut; or use it as a bed for garlicky shrimp. Dollop it on grilled steak and chicken, or add a drizzle to eggs. Even a smear on crostini will stand in for an easy appetizer in a pinch. You can count on this sauce as a year-round kitchen staple. While tomatoes at their peak of season are always a desirable ingredient, there's no issue with using packaged grape or cherry tomatoes in the off-season. Just cook them down to a sludgy consistency and let t...