Spaghetti Sauce Puttanesca

Recipe Ingredients

3		Anchovy fillets - chopped
2 tablespoons	30ml	Olive oil
4		Peeled Italian plum tomatoes - - (28 oz. Cans)
40		Fresh tomatoes - (40 to 50)
2 tablespoons	30ml	Fresh basil
2 tablespoons	30ml	Fresh oregano
1		Garlic - abt. 12 cloves
2 tablespoons	30ml	Capers - drained
1/2 cup	118ml	Kalamata olives - - pitted and halved
		Garnish
		Grated parmesan cheese

Recipe Instructions

Heat olive oil in large Dutch oven. Add anchovies and stir together until oil and anchovies make a paste. Add the tomatoes, liquid and all. Break up the tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic. Cook for 6 to 8 hours, adding a little water as needed. The sauce will become a dark, rich red. In the last half hour, add the remaining garlic, olives and capers. Cook for a few minutes to blend the flavors. Serve over pasta and pass grated Parmesan.

The editors wrote: "Anchovies, capers, olives and garlic result in a mysterious and wholly Italian taste experience that even anchovy haters tend to like. This recipe was...the best of several on this theme. We would only suggest the possibility of adding the fresh herbs later in the cooking process."

Recipe from Ellen Boehm Smith of San Jose, CA in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion."

Source:
DDMmom/AOL

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.