Monthly Archives: February 2017

My Putanesca (Slut)Sauce

This is a batch recipe. I make this in batches and freeze what I don’t need right away. It makes good 6 portions of sauce to be used as is, over pasta (or pasta substitutes such as vegetti or Konjac noodles etc) or you can use 1 portion per person, to add as a base sauce for the likes of Chilli Con Carne or Spag Bol – just add your meat (about 125g per person as a guide) and some herbs and spices or whatever and you’re good to go. I even use it sometimes as a sauce to poach chicken breasts in in the oven.

It takes a while to make, but the slow oven roasting of the toms gives a MUCH better flavour IMO.

Stage 1
1800g cherry (or baby plum) tomatoes
3 red bell peppers
4 tbsp extra virgin olive oil
1.5 tsp dried oregano
1.5 tsp dried basil
1 tbsp ground paprika
1 tbsp extra virgin olive oil

Stage 2
2 large onions
1 jar Tesco sliced black olives (drained)
3 tsp Tesco chilli puree (or 3mild chillies)
4 cloves garlic
6 anchovies
500ml Tesco Value Passata

Pre-heat oven to 200C and set 3 shelves equally spaced

  • Halve the tomatoes, roughly chop the bell peppers, and place in a large mixing bowl
  • Pour over the 4 tbsp EVOO, add the paprika and season with salt and black pepper to taste, and mi well to coat everything thoroughly. Add the dried basil and oregano and give everything another stir. Tip out onto 3 large rimmed baking sheets and spread out evenly over the surface. Add more herbs to taste.
  • Place baking sheets in the oven and close the door. Give it a minute for the oven to come back to temperature from having the door open, then turn the oven off. Leave for at least 2 – 3 hours (or overnight) AND DON’T PEEK!!Once the tomatoes are done and cooled..
  • working in batches, blitz the cooked tomatoes and peppers in a blender / FP until smooth.
  • Using a large pan (I use a 40cm Spanish Sarten with lid – but any pan that will hold at least 3.5 litres liquid will do) heat the 1 tbsp EVOO, then saute the onions, slice or smash the garlic and add to the pan, then add the chilli puree.
  • Cook and stir until the onion softens and just starts to caramelise, then add the anchovies. Warm them and mush them against the side of the pan to make a paste, then mix in. (if you don’t like/have anchovies you can substitute for 1 tsp Thai fish sauce per 2 anchovies)
  • Drain then add the olives, then the passata and heat through.
  • Next add the blitzed tomato-pepper mix and stir well.
  • Heat it all through and simmer to thicken – about 20 minutes with a loose lid works well for me.

So there you go, make with it what you will 🙂

Nutritional breakdown from

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 344
% Daily Value *
Total Fat 12 g 18 %
Saturated Fat 3 g 13 %
Monounsaturated Fat 9 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 3 mg 1 %
Sodium 197 mg 8 %
Potassium 2307 mg 66 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 14 g 57 %
Sugars 32 g
Protein 10 g 20 %
Vitamin A 188 %
Vitamin C 323 %
Calcium 9 %
Iron 17 %

Most miffed!

Well today I am not a happy bunny! After a few weeks break for Christmas and New Year, and my birthday, and a friend’s birthday, and HIS 40th birthday… and all the “meals out” that ensued, I have come back to my diet website to find a big splash notice saying they’re shutting down the site in March – BOOO! – and a lot of the site features are already disabled.
(I’ll do another post about how I did over Christmas, and my Xmas Day menu -all VLCD foods and GF too!)
So now begins a frantic copying of ALL my meals and recipes that I’ve uploaded on there (and hopefully the values are still there) before the site goes.
The forum boards are in uproar as there are a lot of peeps on there that have been using the site for over a decade, have made friends, both on and off-line, and created a little community of their own, which I think is really lovely. They’ve supported each other and even gone so far as helping each other putting kids through school and  helped pay funeral costs for friends they’ve lost along the way!

Yes the site was free, but it’s annoyed me that they’re closing, and I’ve only been using it 6 months. I can only imagine how these groups are feeling – as one forum poster said; they’d lost some friends to illnesses etc over the years, before the likes of Facebook, and the only thing left of them now are their online journals, and soon they’ll be gone. So sad.
Whilst these sites ARE a great resource for users, it is infuriating that they just close down on a whim, it seems, and don’t think about the impact their decisions have on the users.

A lot of the CC users have migrated to -myself included, so that’s where my nutritional info for my recipes will be obtained from now on.

Right rant over, soap box away, normal service shall resume shortly…