Tomatoes, garlic, bell pepper, olives and capers, don’t be fooled by the simplicity of the ingredients. This is a rustic sauce packed with flavor and aroma. This is a recipe from my dear grandaunt perfected by my mother. I must say it is one of my favorites.
Puttanesca sauce is a traditional Italian sauce originating from the southern part of Italy, specifically from the region of Campania. It is said to have originated in the mid-20th century and its name, “puttanesca,” translates to “in the style of a prostitute” in Italian. The origin of the name is unclear, but one popular theory is that it was a quick and easy dish that was often made by Italian prostitutes who had limited time and ingredients.
Tomatoes and red bell peppers both belong to the nightshade family and make a great duo. The sweetness of the bell pepper balances the acidity of the tomatoes plus gives a bust on the red color. They are both nutrient-dense vegetables that offer a variety of health benefits.
Tomatoes are a good source of lycopene, an antioxidant that has been linked to a reduced risk of heart disease, vision health and may help protect against certain types of cancer. The vitamin C and other antioxidants present in tomatoes can help improve the health and appearance of the skin.
Red bell peppers are an excellent source of vitamin C, which is essential for maintaining a healthy immune system. To put things in perspective, a medium size red bell pepper offers 169% of the recommended daily intake of vitamin C. Together with the vitamin C from the tomatoes your skin will be glowing! Including bell peppers on your diet may reduce visual impairments, such as macular degeneration and cataracts.
Here is another delicious and vegan recipe with red bell peppers; Tofu Curry. Full of plant-based protein, vegetables, coconut milk, spices and much flavor.
Prep: 15 mins | Cook: 35 mins | Total: 50 mins
Ingredients
4 garlic cloves chopped
2 tbsp of olive oil
12 tomatoes seeded and chopped
1 large red bell pepper chopped
2 tsp of capers
10 green olives pitted and chopped
10 black olives pitted and chopped
Salt & black pepper to taste
17.6oz (500g) of spaghetti or any other pasta of your choice
Prep
Using a large skillet, heat the olive oil, add the garlic and cook until the garlic begins to golden. Add the bell peppers and cook for about 10 minutes or until the bell pepper begins to soften.
Add the tomatoes, stir well and cook for about 5 minutes. Add the capers and olives. Give another good stir and simmer covered for 30 minutes.
Adjust for salt and add black pepper to taste. The sauce is ready when the tomatoes start to dissolve and the sauce thickens.
Prepare de pasta according to the package instructions, but be sure to cook it “al dente”. Drain the pasta and return to the same pot it was cooked. Add the hot sauce, stir well and serve. Enjoy!
