Makes 3 cups (750 mL)
Puttanesca is typically made with tomatoes, capers, and anchovies. But that’s not what “puttanesca” actually means. It roughly translates to “lady of the night.” We gave it a nutritional boost by adding in some miso, beans, and baby spring chard to add to the umami explosion of flavour. Perfect served with red wine and, of course, by candlelight.
Substitute with regular diced tomatoes and add some smoked paprika, to taste.
Puttanesca is frequently tossed with pasta. But we also love to jazz it up and spoon it over creamy polenta or roasted squash.
Per 1/2 cup (125 mL).
In medium-sized saucepan, combine oil, garlic, chili pepper, and anchovies. Stir over medium heat until garlic begins to turn golden. Stir in tomato paste and miso and cook for 1 minute. Add diced tomatoes and their juice, olives, capers, basil, and sugar and bring to a gentle simmer.
Reduce heat to medium-low and simmer, uncovered, for 15 minutes for flavours to blend.
Remove garlic cloves and basil sprigs, if you wish, and discard. Stir in beans and chard and heat through. Season to taste.
Drizzle with a splash of additional olive oil and serve spooned over toasted crusty bread.
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