It has been a while since my last post. Sadly, this is not my full time gig, but I hope that the slow down of my full time job, warmer weather and longer daylight hours give me more opportunity to post new recipes.
Puttanesca (translated from Italian), means “in the style of a whore”. I actually find it pretty funny, and don’t know much more of the history, but I will say that puttanesca sauce is super delicious and flavourful.
Usually, a puttanesca sauce is simmered in a rich tomato base with rich flavours over pasta. I did a simpler variation of the sauce and decided to accompany it with asparagus that is right at its peak season. I feel like this would make a fantastic light lunch or great side dish.
**Feel free to click on the red links for photo references**
- 20-25 stalks of asparagus
- 1 cup of tomato, diced
- 1/2 cup of onion, diced
- 1 clove of garlic, minced
- 2 tbsp capers
- 2 tbsp kalamata olives, cut into small pieces
- 1 tbsp chopped parsley
- 1 tbsp lemon zest
- 2 tbsp butter or olive oil
- salt to taste
- parmasean, lemon zest and/or chili flakes as garnish (optional)
- In a pan, heat 1 tbsp of butter (or olive oil) on medium-high heat). Add the asparagus and a pinch of salt. Saute for 10 minutes, or until tender. Set to the side.
- In the same pan, add the remaining butter (or olive oil) and add the onion and garlic. Saute until fragrant (30 seconds) and add tomatoes, capers, olives, parsley and lemon zest. Add salt to taste and saute for approx 10 minutes. Together, this should make a chunky “sauce”.
- Place sauce over asparagus and garnish with parmasean, lemon zest and/or chili flakes as desired. Enjoy 🙂