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| Puttanesca
Sauce |
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Ingredients
1
- Onion, large, halfed and slivered
2 T - Olive oil
6 cloves - Garlic, coarsely chopped
2 28oz cans - Italian plum tomatos
1 tsp - Tomato paste (heaping teaspoon)
2 2oz cans - Anchovies in oil (omit if Tom is visiting, please)
3/4 cup - Sicilian dry-cured olives, pitted and coarsely chopped
4 T - capers, drained
1 tsp - Basil
1 tsp - Oregeno
1 tsp - Red pepper flakes
6 quarts - Boiling water
1 lb - Pasta (chef's choice)
Black pepper to taste
Optional:
Grated parmesan cheese
2 tsp - Salt (if no anchovies used) |
Instructions
Heat 2 Tablespoons of olive oil in a heavy saucepan. Add onion
and garlic and cook on low heat until transparent. Add tomato paste
and blend in well. Crush tomatoes slightly and add to the pan along
with their juices. Cook for 5 minutes on medium heat. Coarsely chop
the anchovies and add to the saucepan, along with their oil, stirring
gently with a wooden spoon. Stir in the olives, capers, basil,
oregano, red pepper flakes and black pepper to taste. Blend gently and
simmer over medium heat for about 20 minutes, stirring occasionally.
While sauce simmers, bring a large pot of water to boil. Add pasta.
Cook until al dente. Drain pasta and place decorative platter. Top
with hot Puttanesca Sauce.
Serve immediately.
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This is such a zesty and robust sauce that it was named after
gypsies. I have omitted the salt because of the anchovies,
but you be the judge. If you’re not the type, you can omit some
of the seasoning also. The first six ingredients, however, are
important to the flavor of the sauce and should not be left
out.
Makes 4-6 servings
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