Puttanesca Sauce

Puttanesca Sauce
Puttanesca Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup of olive oil

  • 4

    garlic cloves, chopped

  • 1-2

    tablespoons anchovy paste or 4 anchovy filets (optional)

  • 1

    tablespoon Mediterranean Spice Mix (or a pinch of dried basil, oregano, sage, thyme, coriander, crushed red pepper flakes and rosemary)

  • 2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:

  • 4

    about 4 pounds fresh tomatoes, cored and rough chopped, saving all juices OR:

  • 12

    cups cherry or grape tomatoes

  • 1/3

    cup red wine vinegar

  • 2

    tablespoons honey

  • 1/4

    cup capers

  • 1/2

    cup olives, pitted

  • salt and pepper to taste

Directions

Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy paste and spices and cook until softened, about 2 minutes. Add tomatoes with their juices, vinegar and honey. Cook for about 5 minutes then add capers and olives. Add up to 1 cup of water or less, if needed to loosen. Bring to a simmer and cook for about 15 minutes.

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