Italian

Cosy up tonight with our roasted puttanesca sauce with polenta

Name: Roasted puttanesca sauce with polenta recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 3 long green shallots, finely chopped; 1/4 cup (40g) kalamata olives, pitted, halved; 5-6 anchovies (omit if vegetarian); 2 tbs oregano leaves, chopped, plus extra whole leaves, to serve; 2 garlic cloves, crushed; 2 tbs capers; A good pinch of dried chilli flakes; 2 x 400g cans cherry tomatoes; 2 tbs tomato paste; 1 tbs red wine vinegar; 1 1/2 cups (250g) instant polenta; 1 cup (80g) finely grated parmesan; 1 (about 200g) buffalo mozzarella ball, torn; Rocket, to serve

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by Silvia Colloca

Cook and author

Sep 05, 2020

This divine Italian dish can be easily made vegetarian, by omitting the anchovies.

2 tbs extra virgin olive oil
3 long green shallots, finely chopped
1/4 cup (40g) kalamata olives, pitted, halved
5-6 anchovies (omit if vegetarian)
2 tbs oregano leaves, chopped, plus extra whole leaves, to serve
2 garlic cloves, crushed
2 tbs capers
A good pinch of dried chilli flakes
2 x 400g cans cherry tomatoes
2 tbs tomato paste
1 tbs red wine vinegar
1 1/2 cups (250g) instant polenta
1 cup (80g) finely grated parmesan
1 (about 200g) buffalo mozzarella ball, torn
Rocket, to serve

Method

1.

Preheat oven to 220°C.
2.

To make the sauce, place 2 tbs of oil, long green shallot, olives, anchovies, oregano, garlic, capers and chilli flakes in a large roasting tray, season and stir to combine. Roast for 5 minutes or until long green shallot is soft. Add tomatoes, tomato paste and red wine vinegar, season and stir to combine. Roast for a further 15-20 minutes until the sauce is thick and rich.
3.

Meanwhile, bring 6 cups (1.5L) salted water to the boil in a heavy-based wide saucepan over a medium heat. Gradually whisk in polenta. Reduce heat to low, stirring constantly with a wooden spoon, for 4-5 minutes until thick. Add parmesan and season with freshly ground black pepper, stirring to combine.
4.

Spoon sauce over the polenta and top with mozzarella, extra oregano leaves and rocket to serve.