Planning meals for the work week ahead can be difficult, especially as it means having the same meal for a few days in a row. I like to make large batches that can be easily stored and gain flavor over time. Another one of my non-recipe recipes is this super easy Puttanesca sauce which is tasty and can be eaten in various ways from dolloped over some lovely pasta, as a base for a savory tart or even scooped up with some yummy foccacia.
Start by heating a lug of extra virgin olive oil in a pan over medium heat. Add a finely diced banana shallot and fry for a few minutes. Follow by adding two cloves of crushed garlic, approx. 4-5 roughly chopped anchovy fillets, fresh oregano, 2 bay leaves and a tablespoon of tomato puree and cook for a few minutes.
Proceed by adding one tin of chopped tomatoes and their juices, a dusting of freshly ground black pepper and stir in some pitted olives. I use both black and green olives. At this point you can also stir in a tiny spoonful of sugar to counteract the tartness of the tomatoes. Cover and let the sauce simmer over low heat for about an hour until thick. I wouldn’t recommend adding any extra salt as both the anchovies and the olives are salty enough.
Meanwhile cook some pasta in boiling water. I like to use Seeds of Change Organic Spinach Trottole which is low in fat, salt, sugars and saturates. I always keep a bag of this pasta in my kitchen cupboard for making easy, healthy pasta dishes.
Serve over pasta or courgetti and sprinkle with Parmesan cheese.
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