Posted by: conradvisionquest | February 5, 2010

Recipe: Raw Puttanesca Sauce (watch your mouth!)

I love to say the word Puttanesca. It sounds like something an Italian bus driver would call you after cutting them off at an intersection.  “Watch where you goin’ you puttanesca!”   And apparently this isn’t too far off the mark, as it’s derived from the word puttana, which means whore.  Great, let’s get started!

I got this recipe from the annoyingly adorable Rachel Ray.  Back when I was eating more meat, I tried her Halibut with Raw Puttanesca Salsa, and I remember the salsa being amazing!  Last night I made fried zucchini patties (recipe later after I have tweaked it a bit) which were a little bland, and thought this sauce would have made the perfect condiment.


  • 1 1/2 teaspoons anchovy paste
  • 2 to 3 cloves garlic, grated
  • 1 teaspoon crushed red pepper flakes
  • 1 lemon , zested and juiced
  • 3 tablespoons capers, run your knife through them
  • 1/2 cup pitted black olives, chopped (I use kalmata olives)
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1 pint grape tomatoes, halved or cherry tomatoes, quartered

You can easily leave out the anchovy paste to veganize this recipe, and it will still be packed with flavor.  In the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.

This salsa is excellent tossed with hot pasta as a main course, or on top of warm cheesy garlic bread as an appetizer.  Mmmmm, my mouth waters as we speak.

Got a great salsa, sauce, or tapenade recipe to share? Please do!



  1. Yum yum, this sounds delicious!

    • it is! i could eat this right out of the bowl all by itself!

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