Puttanesca Sauce

Cove Dips, Spreads & Sauces

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Puttanesca Sauce

"Spaghetti in the style of a whore" is the translation...an interesting story

  • Dinner
  • {{ (25<60) ? (25) + 'm' : (25 %60==0)?(25 -25%60)/60 + 'h' : ((25 -25%60)/60 + 'h' + ' ' + 25%60 + 'm') }}
  • {{ (40<60) ? (40) + 'm' : (40 %60==0)?(40 -40%60)/60 + 'h' : ((40 -40%60)/60 + 'h' + ' ' + 40%60 + 'm') }}
  • Four to Six
  • Moderate
Dips, Spreads & Sauces

Ingredients:

  • 28 ouncess Roma Plum Tomatoes ( 1 can )
  • 1/2 cups Tomatoes, crushed
  • 1/2 cups Kalamata, pitted and quartered
  • 1 tablespoons Tomato Paste
  • 3 tablespoons Garlic Infused Olive Oil
  • 1 mediums Onion, finely chopped
  • 1/2 cups Red Wine
  • 3 teaspoons Capers
  • 1/4 cups Romano Cheese
  • 5 wholes Anchovies, mashed
  • 1/4 cups Clam Juice
  • 3 cloves Garlic, chopped, minced
  • 1 1/2 teaspoons Red Wine Vinegar
  • 1/4 teaspoons Red Pepper Flakes
  • 6 freshs Basil leaves, torn in pieces
  • 1 tablespoons Italian Parsley
  • 1 tablespoons Oregano, Fresh

Instructions:

  • 1 In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes.
  • 2 Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well and add both. Add the tomatoes to sauce with the olives. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 30 minutes. Add herbs and simmer for another 10 minutes. Adjust seasoning, to taste.

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Bon Appetit!

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