Puttanesca is a great recipe to have in your repertoire because of just how easy it is to put together with flavour-packed ingredients you already have in your pantry.
For the base of the tomato sauce, I’ve opted to use fresh tomatoes which I cut in half and grated. This breaks down the flesh and removes the skin. I used a combination of Roma (zenguli) and beefsteak tomatoes as the base of the sauce. These were ripe and delicious. If you don’t have access to great tasting tomatoes, replace with 800g of canned tomato instead.