This was Spaghetti alla Puttanesca in a usual way.
I mean, it was made with my latest
recipe. It was tasty as always. J said anchovy was a little strong while I used only 2 and a half anchovy filet. Maybe I didn't cook anchovy enough?
We had made Spaghetti alla Puttanesca just a few days early. At that time I used tomato puree instead of crushed tomato from a can of diced tomato. The tomato puree was leftover from s
moked tofu Gumbo, so we needed to do something with it soon. It was the first time to make Puttanesca sauce with tomato puree. The sauce was thicker, I could tell before tasting it. The color was deeper too. By the way, Puttanesca is a great opportunity to use our fresh parsley from our garden.
The thick sauce tangled with pasta very well. It tasted a sort of mellow, not fresh bright tomato flavor. Not too bad. I prepared our usual way, however. Next time we can try with fresh tomatoes. Well-ripen summer fresh tomatoes may make the best Puttanesca sauce ever! Or with fire-roasted tomatoes on the grill? In any way, we can add our fresh parsley!
