Spaghetti sauce puttanesca
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Spaghetti sauce puttanesca
  Spaghetti    Sauces    Italian  
Last updated 6/12/2012 1:01:08 AM. Recipe ID 24456. Report a problem with this recipe.
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      Title: Spaghetti sauce puttanesca
 Categories: Italian, Sauces
      Yield: 1 Batch
      3    Anchovy fillets; chopped
      2 tb Olive oil
      4 cn Peeled Italian plum tomatoes
           -- (28 oz. cans)
     40    To 50 fresh tomatoes
      2 tb Fresh basil
      2 tb Fresh oregano
      1 lg Head garlic; abt. 12 cloves
      2 tb Capers; drained
    1/2 c  Kalamata olives
           -- pitted and halved

           Grated Parmesan cheese
  Heat olive oil in large Dutch oven.  Add anchovies and stir together
  until oil and anchovies make a paste.  Add the tomatoes, liquid and
  all. Break up the tomatoes and cook for 2 hours, then add the basil,
  oregano and half the garlic.  Cook for 6 to 8 hours, adding a little
  water as needed. The sauce will become a dark, rich red.  In the last
  half hour, add the remaining garlic, olives and capers.  Cook for a
  few minutes to blend the flavors. Serve over pasta and pass grated
  The editors wrote: "Anchovies, capers, olives and garlic result in a
  mysterious and wholly Italian taste experience that even anchovy
  haters tend to like.  This recipe was...the best of several on this
  theme. We would only suggest the possibility of adding the fresh
  herbs later in the cooking process."
  Recipe from Ellen Boehm Smith of San Jose, CA in "Great Spaghetti
  Sauce Cookoff" article in "The Herb Companion."  Dec. 1992/Jan. 1993,
  Vol. 5, No. 2.  Pg. 78.  Posted by Cathy Harned.

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Recipe ID 24456 (Apr 03, 2005)

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