Red Snapper Puttanesca
A sauce with dubious origins and quick cooking time. We love it for its bold, savory flavor and ultimate versatility. Though excellent served over a steaming pile of spaghetti, it pairs very well alongside lean meats like chicken, pork tenderloin and veal. Our favorite preparation, however, is spooned over a simple fillet of white fish. Here we use red snapper, but feel free to make it your own!
Directions
In a cold, heavy bottomed pot or frying pan, add the olive oil, anchovies, garlic, capers and chili flakes. Turn the heat up to medium and let the contents of the pan fry gently. Smash everything together with a wooden spoon. Sauté until the garlic is golden brown, approx. 5-7 minutes.
Stir in the olives and sauté for another minute until somewhat softened.
Pour in the can of tomatoes and break them up with your wooden spoon until chunky. Let the tomatoes simmer and reduce on low heat until cooked, approx. 20-25 minutes.
When the tomatoes are cooked, season with salt and pepper to taste.
Season the 4 fish fillets and gently nestle them right into the sauce. Cover the pan and let them steam in the sauce for approx. 10 minutes.
Serve with a sprinkling of fresh parsley.
Tomatoes
