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Feb 15, 2014
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Puttanesca del Palacio

By: Babes Austria


Puttanesca del Palacio

Malacañang executive Babes Austria shares her presidential Puttanesca recipe. 
(Click to find more puttanesca recipes)

Serves 6
Prep Time
5 minutes
Cooking Time 40 minutes

 

3 big white onions, chopped
1 cup green olives, sliced
1 cup black olives, sliced
15 cloves garlic, minced
2 (50-gram) cans anchovies, oil included
4 tablespoons pure anchovy sauce
      (bagoong Balayan)
1 (150-gram) pack tomato paste
1 chicken bouillon
      (diluted in 2 cups water and reduced to 1 cup)
3 1/2 tablespoons capers
4 tablespoons brandy
2 (1-kilo) packs tomato sauce
1 tablespoon fresh oregano
1 tablespoon Italian seasoning
4 pieces sweet basil
salt and pepper to taste
50 grams angel hair pasta,
      cooked according to package directions

 

1  In a saucepan, sauté onions until translucent. Add the olives, garlic, anchovies, and bagoong Balayan.

Add the tomato paste on the side of the pan and let it caramelize.

3  Add the chicken broth and capers. Pour in the brandy then flambé.

4  Add tomato sauce and simmer for 30 minutes.

5  Take off the fire, add the fresh herbs, and season to taste.

6  Toss sauce with cooked angel hair pasta. Serve hot.

 

Photography by Louie Aguinaldo │ Food Preparation and Styling by Angelo Comsti

 




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