A classic puttanesca pasta sauce always contains the base of olives, capers and anchovies— a simple and easy recipe, just throw everything in the pan with some olive oil, and sauté until the anchovies melt away! It also works as a flavorful poaching sauce for fish. I like to use branzino or sea bass if I can get it, but it goes well with any white fish.
Pesce Alla PuttanescaPrint This
- ¼ cup (60 mL) extra-virgin olive oil
- 1 garlic clove, finely sliced
- 2 tsp (10 mL) anchovy paste
- 16 black olives, pitted
- 2 tbsp (30 mL) capers, drained
- Dried chili flakes, QB
- 1 pint (25 to 30) cherry tomatoes
- 4 branzino or sea bass fillets (4 to 6 oz/125 to 175 g each)
- Finely chopped fresh flat-leaf parsley, QB
- 1 glass dry white wine
- Salt, QB
Heat the olive oil in a frying pan over medium heat. Add the garlic, chili flakes, anchovy paste, olives and capers, and cook until the anchovy paste dissolves. Then add the tomatoes and cook until they soften and start to release their juices. Add the fish fillets, parsley, white wine and some salt. Cover the pan and let it cook for about 10 minutes, until the fish flakes easily.