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Puttanesca Sauce |
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Puttanesca Sauce - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1/3 cup
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Olive oil |
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20 ml
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Minced garlic |
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4 cup
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Canned plum tomatoes drained, chopped |
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20 ml
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Minced fresh oregano |
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1/2 tsp
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Red pepper flakes |
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40 ml
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Drained capers |
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12
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Black olives halved |
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1 can
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Anchovies - (2 oz) drained, minced |
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Salt to taste |
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Freshly-ground black pepper to taste |
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40 ml
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Minced fresh parsley |
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40 ml
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Minced fresh basil |
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0.5 kg
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Cooked pasta |
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| Method: |
To a large saucepan add the olive oil and minced garlic. Saute it briefly. Then add the plum tomatoes, fresh oregano, red pepper flakes, capers, and black olives. Cover the pan and simmer the sauce for 10 minutes, then uncover and simmer 10 more minutes, stirring occasionally.
To the reduced sauce add the anchovies, and season to taste with salt and pepper. Simmer 5 minutes longer to heat through and blend the flavors.
Sauce the pasta in a large pasta bowl. Sprinkle on the parsley and basil.
This recipe yields 4 to 6 servings.
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| Rating: 0 |
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