FISH ALLA PUTTANESCA

Sugo alla puttanesca (literally “whoreish sauce” in Italian ) first became popular in Italy during the 1960s according to a study commissioned by the Italian Pasta-Makers Union. There are many varying myths behind the history of Puttanesca sauce but its origin probabably lies somewhere between the isle of Ischia and the Amalfitan coast where tomatoes, capers, olives, anchovies and garlic are ingredients of choice. 

Serves 4
30 minutes
293 kcal per serving (without pasta)


Ingredients

• 2 garlic cloves, thinly sliced
• 1/2 tsp dried red pepper flakes
• 2 tbsp olive oil
• 1/2 dl capers (optional)
• 1 dl kalamata olives, pitted
• 400 g can whole tomatoes
• 800 g white fish fillets
• 1/2 dl parsley, chopped
• Pasta, to serve

Method

1. In a large skillet sauté the garlic and red pepper flakes in the olive oil for a few minutes.
2. Add the capers, olives and tomatoes and sauté for about 15 minutes or until the sauce has thickened, then season with salt and pepper to your liking.
3. Add the fish fillets and let simmer, covered, for about 10 minutes. Turn the fish after 5 minutes.
4. While the sauce simmers, cook the pasta according to packade instructions in liberally salted water.
5. Add the pasta directly to the pan and toss to coat. Finish with the parsley.