This here is a robust sauce that would be tasty poured over any number of carbohydrate items. Grilled potatoes, pasta or of course polenta coins. I made it with penne and complemented the whole shebang with some pinot. It was spicy, salty, tangy and hearty. I ate like I was a jungle cat who had been trapped in a cave for years.


kalamata olives

fresh or canned tomatoes

1 can of anchovies

flat leaf parsley

1 lemon

half onion

4 cloves of garlic

chili pepper flakes

olive oil

brown the onions, garlic and chilly pepper flakes in olive oil. add the capers and finely chopped olives and anchovies. dump in a bunch of chopped tomatoes, I used unsalted canned tomatoes and it was fine. let it all stew together long enough to do a deep conditioning hair treatment. squeeze in half a lemon, grate in some lemon zest and throw in a handful of chopped parsley. sprinkle with parm. you won’t need any salt because the ingredients on their own are salty enough.

you’re done! Sop it up with sourdough, dump it over your favorite pasta shape and accompany with spicy red wine. giada delaurentis can suck it.

~ by JuliaTriplett on July 29, 2010.

2 Responses to “puttanesca.”

  1. Wow, Miss Julia, that sounds like an amazing veggie recipe! I love the anchovy addition, that tastes good in everything. I can’t wait to come home and cook again, to make lots of good veggie dishes after eating more meat etc.here in Germany.
    Great to see the old dishes with your delicious food!

  2. giada de laurentis is on standing orders to suck it.

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