Today I am sharing my mother's Puttanesca sauce recipe. Nearly every Christmas Eve that I can remember, she makes this sauce to serve over pasta. Can you imagine what it would be like to not be able to feed your family this Christmas? I can't. This is why I am excited to tell you that I am one of over 60 food bloggers participating in a campaign to increase awareness of childhood hunger this holiday season.
Share Our Holiday Table is a virtual, seven day progressive dinner to help raise funds for children in need. Did you know that nearly 17 million children, or one in four, live in homes without sufficient food. As a mother of four, I want to make sure that my children are well-fed daily with healthy, nourishing foods and I know that I am not alone. All parents want this for their children.
Children need proper nutrition for their immune systems to function well, for proper brain development and growth, to be able to pay attention and learn in school, and to be able to run, skip, hop, and jump all day long!
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This recipe is best served in mid-summer when tomatoes are at their peak, but can also be made in the winter using either canned tomatoes or greenhouse grown. I use greenhouse grown because I just love the flavor and texture of this sauce when made with fresh tomatoes. You can add the salmon or not. My mom usually tops the sauce with sauteed shrimp (which my taste buds completely protest)! I find that wild king salmon works best for a recipe like this because of its thickness. Serve the sauce and salmon over gluten-free brown rice noodles or, for a grain-free option, serve over cooked spaghetti squash.
2 to 3 tablespoons extra virgin olive oil 1 medium red onion, chopped 4 to 5 cloves garlic, crushed 1/2 cup dry red wine 5 cups diced tomatoes 1 to 2 teaspoons anchovy paste (optional) 2 tablespoons tomato paste 2 tablespoons capers 1/2 cup pitted kalamata olives one 9.9 ounce jar artichoke hearts, halved pinch or two red chili flakes sea salt and freshly ground black pepper to taste chopped parsley for garnish
1 1/2 pounds King salmon, skin removed and cubed
Heat an 11 or 12-inch skillet over medium heat. Add oil then onions. Saute onions for 5 to 10 minutes or until softened. Add the crushed garlic and saute a minute more.
Add the red wine, then tomatoes, anchovy paste, and tomato paste. Stir together then cook, uncovered, for about 5 to 10 minutes, stirring occasionally.
Then add remaining ingredients and simmer for an additional 5 to 10 minutes, stirring occasionally. Season with salt and pepper to taste. Serve sauce over cooked brown rice noodles. Garnish with chopped parsley.
To cook the salmon, first season it well with sea salt and freshly ground black pepper. Then heat a skillet over medium-high heat for a few minutes until it is very hot. I use a cast iron skillet. Add a tablespoon of olive oil. Then add the salmon, but don't try to crowd in too many pieces at once. If you add too much the salmon doesn't sear and hold in its juices and then you get a watery mess in the pan. Do a 1/2 pound at a time for a 10-inch skillet. Saute for only 2 to 3 minutes, turning each piece after a minute or so. Serve salmon atop the sauce and gluten-free noodles. Source: www.NourishingMeals.com