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 %

Posted on 02/02/2017, in Recipies. Bookmark the permalink. Leave a comment.

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