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Puttanesca Sauce |
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| Ingredients: |
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled
6 anchovy fllets
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
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One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
1 teaspoon of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 tablespoons capers, drained
Salt and freshly ground pepper
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| Procedures: |
In a large saucepan, heat the oil.
Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Add the canned tomatoes with their juices.
Stir in the sugar, basil, olives and capers.
Season with salt and pepper and bring to a boil.
Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.
Season again with salt and pepper.
Discard the basil sprigs and garlic.
The sauce can be refrigerated for up to 3 days.
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| Notes: |
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2019-06-04 Our first attempt needed more sugar; increased from a pinch to a teaspoon.
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07/16/2019
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