Pasta sauces· GF · DF

Puttanesca

Name: Puttanesca
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 × 400g tins chopped tomatoes; 80g pitted black olives, chopped; 30g capers, rinsed; 6 (25g) anchovy fillets; 5 cloves (25g) garlic, sliced; 2g chilli flakes; 15g fresh parsley; 30ml olive oil

A punchy southern Italian sauce of tomato, anchovy, olives, capers, garlic and chilli.

makes 28 cubes, about 12p each

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BatchJoy

batchjoy.com/sauces/puttanesca/

Time: 35 min10 min prep · 25 min cook
Makes: 28 cubes
Cost per cubePer cube: 12p
Calories per cubeCalories: 23 kcal
A serving: 4 cubes
Spice: 2 of 5

You’ll need

Batch size

cubes

2 × 400g tinschopped tomatoes
80gpitted black olives, chopped
30gcapers, rinsed
6 (25g)anchovy fillets
5 cloves (25g)garlic, sliced
2gchilli flakes
15gfresh parsley
30mlolive oil

Allergens: Fish. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Spaghetti puttanesca for one · 4 cubes; Baked white fish with sauce · 3 cubes; Tuna and pasta bake · 6 cubes

Method

Step 1: Warm the oil in a saucepan over a medium-low heat and fry the anchovies, garlic and chilli for 3 minutes, mashing the anchovies until they melt.
Step 2: Add the tomatoes and simmer, uncovered, for 15 minutes.
Step 3: Stir in the olives and capers and simmer for 5 minutes more.
Step 4: Add the parsley. Taste before adding salt; it rarely needs any.
Step 5: Cool, pour into 30ml trays and freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	23	0.7g	1.6g	1.6g	0.4g	0.27g
Per 4 cubes	92	2.8g	6.4g	6.4g	1.6g	1.08g

Cook’s notes

Straight from frozen into a pan with a splash of water.
For a vegetarian version, leave out the anchovies and add 1 tbsp miso.
Chop the olives small so they spread evenly through the cubes.

Use it for

Spaghetti puttanesca for one · 4 cubes
Baked white fish with sauce · 3 cubes
Tuna and pasta bake · 6 cubes

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 4 months.
Use from frozen: Straight from frozen into a pan with a splash of water. Never refreeze thawed cubes.
A portion: 4 cubes is a serving: about 92 kcal.