Malacañang executive Babes Austria shares her presidential Puttanesca recipe.
(Click to find more puttanesca recipes)
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
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.
2 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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