Thursday, September 23, 2010

Tilapia with Puttanesca Sauce

Grilled Tilapia with Puttanesca sauce was one of the recipes from Terra in our Supper Club this week. It is delicious. I love that it has capers in it. 
I have been adding this sauce to everything: On top of chicken, tilapia, I also grilled some eggplant and had it over that, I also had it over zucchini, mushrooms, broccoli, and cauliflower.  
Terra said she also made a batch and was able to freeze half of it for later.  Don't forget about the magic of the freezer to have nice homemade meals on hand. 
Freezing things before they go bad can save you a lot of money in wasted produce and food.  My brother in-law even freezes every thing even his tomatoes before they go bad and will use them in his spaghetti sauce. 
Recipe: (Note: I omitted olives, anchovies and salt)
Puttanesca Sauce:
1/4 cup olive oil
1 cup finely chopped onion
6 cloves of garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, chopped Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons (about 8) minced anchovy fillets
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
In a large pot heat the oil over medium heat. Add the onion and saute until soft and lightly carmelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside.

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