Puttanesca Sauce

This recipe was born in Naples, Italy. It combines the tangy flavors of olives, capers and tomatoes and is traditionally served over spaghetti. It is a fantastic summer sauce because of its tanginess and light flavors. This is another kind of sauce that you can simply make with the ingredients you already have on hand.







Recipe


Ingredients

1/4 cup extra virgin olive oil
3 garlic cloves, peeled
6 anchovy fillets
1/4 tsp. crushed red pepper
1 tbs. tomato paste
1 (28 oz.) can whole peeled tomatoes, crushed with hands or masher
Pinch of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 tbs. capers, drained
Kosher salt
Freshly ground black pepper



Instructions

1. In a large saucepan, heat the olive oil. Add garlic, anchovies, and crushed red pepper and cook over moderate heat, stirring occasionally until nice and golden.

2. Add tomato paste and cook, stirring for 1 minute. Add the canned tomatoes with their juices. Stir in sugar, basil, olives, and capers. Bring to a boil.

3. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper to taste. Discard basil sprigs and garlic. Serve over spaghetti.




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