Puttanesca Sauce
By debrcovey
Rate this recipe
4/5
(1 Votes)
0 Picture
Ingredients
- 2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:
- 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)
- 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
Details
Preparation
Step 1
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.
Review this recipe