Spaghetti Sauce Puttanesca Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3: Anchovy fillets, chopped
2 tbsp: Olive oil,
4 can: Peeled Italian plum tomatoes, (28 oz. cans) or-
40: To 50 fresh tomatoes,
2 tbsp: Fresh basil,
2 tbsp: Fresh oregano,
1 large: Head garlic, abt. 12 cloves
2 tbsp: Capers, drained
1/2 cup: Kalamata olives, pitted and halved
GARNISH
Grated Parmesan cheese,
Directions:
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." Dec. 1992/Jan. 1993,
Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
Source from luhu.jp
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." Dec. 1992/Jan. 1993,
Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
Source from luhu.jp