Puttanesca sauce
Our version of puttanesca sauce is based on premium authentic ingredients, formulation and cooking process.
I have been making this sauce for many years (decades), and enjoy every ingredient individually and collectively in combination, as this Puttanesca sauce.
It’s a very versatile sauce, simply heat in a frypan and stir through some fresh cooked pasta, add a bit of pasta water to the sauce to adjust the consistency, serve onto plates and sprinkle with chopped fresh herbs like flat parsley or basil. Presto!
1 x 240g jar will serve 3 people well.
Easy recipe ideas using Puttanesca sauce.
Use 500g of diced chicken thighs or tenderloins, alternatively use 500g of peeled green (uncooked) king prawn tails.
Oil a fry pan or wok.
Add 40ml of premium olive oil to a warm frypan and stir fry the diced chicken or green prawns, for 90 seconds, add 1 × 240g jar of puttanesca sauce and bring to low simmer for another 90 seconds. add a little hot water from the kettle or use pasta water if you have it, to adjust the consistency of the sauce. Finish with chopped flat parsley or picked basil. For an extra touch ,drizzle with some premium EV olive oil. Serve with your favorite, bread, pasta, rice or couscous,
Seafood marinara, “Australian style”
Cook spaghetti or another type of pasta as you prefer in lots of salted boiling water.
Have a selection of fresh seafood including, prawns cooked or green, scallops, squid, fish pieces, mussels in the shell, clams in the shell. allow 150g per person.
Begin to create the sauce, when you put the pasta in the boiling water.
Heat a fry pan with 30ml of olive oil per person
When hot add the green prawns, squid and fish pieces, cook on high heat for 90 seconds
Add mussels and clams and 50ml of dry white wine per person
Bring to boil and add puttanesca sauce, bring to simmer, stir gently,
Add scallops and 40g of sour cream per person
Stir through and bring to simmer, adjust sauce with a little pasta water.
Lift pasta from cooking pot into the sauce using tongs or a strainer, allowing a little time to drain.
Toss / stir through, serve on to a warm plate and sprinkle with fresh chopped flat parsley.
Baked scallops on shell with Puttanesca sauce
Clean the scallops and the shells, drizzle with a little premium EV olive oil, top with a teaspoon of the puttanesca sauce, add a drizzle of white wine and pangrattato.
Bake for 10 minutes at 185*c
Puttanesca sauce
Our version of puttanesca sauce is based on premium authentic ingredients, formulation and cooking process.
I have been making this sauce for many years (decades), and enjoy every ingredient individually and collectively in combination, as this Puttanesca sauce.
It’s a very versatile sauce, simply heat in a frypan and stir through some fresh cooked pasta, add a bit of pasta water to the sauce to adjust the consistency, serve onto plates and sprinkle with chopped fresh herbs like flat parsley or basil. Presto!
1 x 240g jar will serve 3 people well.
Easy recipe ideas using Puttanesca sauce.
Use 500g of diced chicken thighs or tenderloins, alternatively use 500g of peeled green (uncooked) king prawn tails.
Oil a fry pan or wok.
Add 40ml of premium olive oil to a warm frypan and stir fry the diced chicken or green prawns, for 90 seconds, add 1 × 240g jar of puttanesca sauce and bring to low simmer for another 90 seconds. add a little hot water from the kettle or use pasta water if you have it, to adjust the consistency of the sauce. Finish with chopped flat parsley or picked basil. For an extra touch ,drizzle with some premium EV olive oil. Serve with your favorite, bread, pasta, rice or couscous,
Seafood marinara, “Australian style”
Cook spaghetti or another type of pasta as you prefer in lots of salted boiling water.
Have a selection of fresh seafood including, prawns cooked or green, scallops, squid, fish pieces, mussels in the shell, clams in the shell. allow 150g per person.
Begin to create the sauce, when you put the pasta in the boiling water.
Heat a fry pan with 30ml of olive oil per person
When hot add the green prawns, squid and fish pieces, cook on high heat for 90 seconds
Add mussels and clams and 50ml of dry white wine per person
Bring to boil and add puttanesca sauce, bring to simmer, stir gently,
Add scallops and 40g of sour cream per person
Stir through and bring to simmer, adjust sauce with a little pasta water.
Lift pasta from cooking pot into the sauce using tongs or a strainer, allowing a little time to drain.
Toss / stir through, serve on to a warm plate and sprinkle with fresh chopped flat parsley.
Baked scallops on shell with Puttanesca sauce
Clean the scallops and the shells, drizzle with a little premium EV olive oil, top with a teaspoon of the puttanesca sauce, add a drizzle of white wine and pangrattato.
Bake for 10 minutes at 185*c
