The rich puttanesca sauce has been one of my favourite quick Thermomix meals for quite some time now – its a great versatile recipe which goes with almost any thing from zucchini noodles, pasta, steak, chicken, lamb, eggs… you can have it for breakfast, lunch or dinner! This makes quite a large batch of sauce which freezes well for a quick meal too. Love Nik xx
skinnymixer's Rich Puttanesca Sauce
Prep time
Cook time
Total time
Author: skinnymixer's
Recipe type: Sauce
Cuisine: Italian
Serves: 10
Ingredients
- 2 cloves garlic, peeled
- 1 medium brown onion, peeled, halved
- 1 medium red capsicum, sliced
- 30 g | 1 oz olive oil
- 400 g | 14.1 oz tin ardmona chopped tomato
- 250 g | 8.8 oz tomato sugo/passata/puree
- 100 g | 3.5 oz kalamata olives, pitted
- 100 g | 3.5 oz water
- 30 g | 1 oz tomato paste
- 1 tbsp stock concentrate
- 1 pinch dried chili flakes (optional)
Instructions
- Add garlic and onion to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
- Add capsicum and olive oil and cook for 5 min/steaming temperature/speed 1/MC off.
- Add remaining ingredients and cook for 15 min/steaming temperature/speed 1/MC off. Put the simmering basket over the MC hole to prevent splatter.
Notes
You can add 5 anchovie during step 1 if you really want to...
Bellini Users
Use your blunt blade for this recipe.
At step 1 chop for a few seconds longer if necessary.
At step 2 if using an Intelli, use ST temp and increase cooking time if required. If using a Supercook, use 120°C or 250°F.
At step 3 if using an Intelli, use ST temp and increase cooking time if required. If using a Supercook, use 120°C or 250°F.
Bellini Users
Use your blunt blade for this recipe.
At step 1 chop for a few seconds longer if necessary.
At step 2 if using an Intelli, use ST temp and increase cooking time if required. If using a Supercook, use 120°C or 250°F.
At step 3 if using an Intelli, use ST temp and increase cooking time if required. If using a Supercook, use 120°C or 250°F.
Nutrition Information
Serving size: 100g Calories: 79 Fat: 5.3g Saturated fat: 0.7g Carbohydrates: 4.9g Sugar: 4g Sodium: 310mg Protein: 1.7g
Can i replace the tin tomato with fresh roma tomatoes.
I have a huge amount to use up.
OMG – I had a glut of home grown tomatoes, so made passata and then this recipe (without rinsing the bowl out…..yum!) It is absolutely divine! I did make it without the anchovies, and skipped the tomato paste, as there was plenty of flavour without it.
Thanks so much for my new favourite pasta sauce!
Can i ask what passata recipe did you use
I cooked this for dinner tonight with zoodles it was sensational so delishes thank you X
I didnt have anchovies so i added a tablespoon of fish sauce with other ingredients. Worked great! Served with panfried chorizo and home made gnocci. Was amazeballs! Thanks for such a versatile sauce! xxx
I made and eaten many puttanesca sauces over the years and this is the very best!
I had my doubts about the amount of olives – thought it was too much – but I like to follow Nic’s recipes to the letter the first time, then make any adjustments for my tastes the next time. Well I was wrong! With the anchovies added also, the depth of flavour is just awesome!!
Another hit in our house!!! And I highly recommend that you DO add the 5 anchovies in step 1 for a more tastier puttanesca sauce. It was made all the more tastier with our homemade passata & tomato paste A++++++++++
Yummy and so easy to make! It went really well with vermicelli & lots of grated Parmesan. Will definitely be making this regularly.
Beautiful sauce. Layered with a mix of eggplant, zucchini and poached chicken. Baked covered in the oven for an hour. Made a delightful dish. Thanks Nic. I have never had a failure with your recipes.
that sounds amazing, Jukie, I’m trying that one this week!
We really enjoyed this with home made fresh pasta, I also used some of the sauce to marinade & roast beef in, easy to make, very tasty & will be a regular in our home now, thanks for another user friendly recipe
A delicious and easy recipe! I used the sauce to make a lasagne. The best ever according to Master 16 year old! Thank you for sharing!
Amazing! Made it for over zoodles, added some mushroom and spinach. Delish!
Thanks for a fabulous recipe. Made a great breakfast with an omelette.
I just made it. With fresh chilli and anchovies.
F a n t a s t i c. Thanks for sharing. 💐
This is so good. Will definitely be a regular on our menu. I served with chicken. Yum!
Loved this sauce! It was so easy… I cooked up some pasta and chicken to put through it, with some parmesan cheese sprinkled on top. Yum!
Absolutely delicious thanks for another great recipe
Delicious! I used this as a sauce for some pieces of veal that I spread with breadcrumbs, herbs and cheese, rolled them and poured the sauce over the top then baked in the oven. I did halve the amount of olives because my husband isn’t a fan of them – half was our compromise! We really enjoyed this sauce.
Wow!!! So yum.!!! I think we will be having this every week. My husband doesn’t really like olives but loved them in this. Thanks Nik. Another incredible recipe.
This is my most favourite, I fell in love with Putanesca in Carlton in the late 80’s
I’m so glad to now be able to recreate it
Thankyou Nik
Found it very strong olive flavor so adjusted the ingredients a bit. If u dont love olives add half olives and tastes.
Absolutely delicious! Quick, easy and healthy! Love it
Making this now! I assume ‘steaming temperature’ is just Varoma?
Yes it is Jodie 🙂
I have just made this and it’s great. So easy, yum yum!! Thank you
Thanks Nic … Will try this at the weekend X