Puttanesca Sauce by janiebakes

[rottiedogs]

Puttanesca Sauce
Submitted by janiebakes on October 26, 2012 at 3:34 pm

DESCRIPTION
Yum!

SUMMARY
Yield 4 servings Source epicurious food recipe file File under pasta sauce

INGREDIENTS
28 oz can of peeled tomatoes in juice
1 1/4 cups finely chopped onion
1 1/2 TBL minced garlic
12 nicois olives pitted and copped
2 TBL tomato paste
1 1/2 TBL capers
1 1/2 TBL chopped anchovy fillets
1 tsp dried oregano
1 tsp dried basil
1/8 tsp crushed red pepper
8 oz fusilli pasta

INSTRUCTIONS
Saute onion and garlic in a little olive oil. Add dried herbs and anchovy fillets. Add the rest of the ingredients and simmer for 30 minutes. Serve over pasta.

comments
Submitted by littlenitecook on Mon, 2012-11-05 16:11.
use san marzano tomatoes for best flavor. not san marzano style, use these gems in all tomato sauces. be prepared to pay the premium. the tomatoes come from a region in italy that produces the very best results.
Submitted by iasteel on Thu, 2012-11-08 11:52.
Pretty good recipe, I'd use fresh basil. Dry oregano is better but there is no substitute for fresh basil. Also, many recipes call for fresh flat leaf parsley. And in Naples, they don't use anchovies, so no guilt if you omit them.
Jim
Submitted by janiebakes on Sat, 2012-11-10 10:11.
And in Naples, they don't use anchovies, so no guilt if you omit them.
Interesting. I always thought that anchovies were a requirement of this sauce. Thanks

Spread the word

      

  

  

[Author]

Posts