Recipe

Tasty Tuesday: Homemade Puttanesca

It has been forever since I tasted this dish and it turned out so GOOD! Back in December we had lunch at BJ’s Restaurant & Brewhouse and ever since then I’ve wanted to recreate this puttanesca meal. Thus…tonight I grabbed all the ingredients and got creative. I took what I ate months ago and combined that with this recipe I came across recently. If you like a lot of flavor and enjoy Italian cuisine, then this is an amazing dish to try. It’s also the first time I have ever cooked with anchovies…don’t knock it until you try it.

Ingredients:

  • olive oil
  • 1/2 cup red onion (chopped up finely)
  • 1 1/2 tbsp minced garlic
  • 3 to 4 cans of anchovies (cut up into pieces)
  • 2 tbsp tomato paste
  • 1 28-ounce can crushed tomatoes
  • 3/4 cup of chopped kalamata olives (the pitted purple/Greek ones)
  • 1/2 teaspoon red pepper flakes (I added some chili powder too)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 2 Tbsp small capers
  • Salt & Pepper
  • box of pearled cous cous
  • 1/2 lb. shrimp
  • Added water to thin out the sauce as it cooked

THE SAUCE:

  • I started to boil some water for the cous cous while beginning on the sauce
  • Added olive oil to a pan and sauteed the chopped onion for a few minutes. Until they started looking more clear.
  • Then I added the minced garlic and the anchovies. Cooked for another 5 minutes.
  • Next to add was the tomato paste. Mixed it up with everything in the pan and let cook for about 2 minutes, then added in the can of crushed tomatoes. Let simmer on low for a while as I cut up the rest of the ingredients.
  • I started going down the list of ingredients and continued adding everything into the sauce pan (olives, pepper flakes, spices, capers, salt & pepper). The temperature remained on med-low the entire time as to not over cook the sauce. Continued to stir and added water when the sauce started to thicken.
  • While on simmer I prepped the shrimp.

THE SHRIMP:

  • I bought 1/2 lb. of cooked shrimp and added it in another pan with some olive oil.
  • Added salt, pepper and oregano to season them up a bit.
  • Once the shrimp curled in further, I knew they were ready.

THE COUS COUS:

  • I just followed the directions on the box.
  • Brought 1 3/4 cup of water to a boil, then added in the cous cous.
  • I boiled them for about 8 minutes or until they become soft.

*Add the cous cous to a bowl, then pour on the sauce, layer the shrimp…take a photo…then mix it all up together, ha! And to think I was able to cook this yummy meal while I had two screaming kids in the background…supermom status.

*Next time I think I might thin the sauce even further by adding in water. I also would’ve liked to add in more olives and anchovies…those were YUM! This dish is usually served on top of pasta, but the cous cous gave it a fun texture. ENJOY!

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