Puttanesca sauce

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[edit] What you need

  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 1/4 cup chopped garlic
  • 8 to 10 anchovy fillets, chopped
  • Crushed red pepper
  • 3 cups chopped tomatoes (Pomi preferred)
  • 1/2 cup sliced kalamata or other black olives
  • 1/4 cup drained capers

[edit] What you do

Add oil and onion to medium saucepan over medium-high heat. Stir often, until the onion is translucent, about seven minutes. Add the garlic and continue cooking until the onion turns gold at the edges, another three to four minutes. Add the anchovies and a good pinch of crushed red pepper and stir until the anchovies start to melt, about one minute. Add the tomatoes, olives and capers and bring to a simmer. Reduce the heat and let the sauce simmer for 15 minutes, or until thick and fragrant.

You can use the sauce now or refrigerate it for up to one week.

Makes about three cups.


Recipes from Fish Without a Doubt by Rick Moonen and Roy Finamore, copyright @ 2008

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