01.30.06
Spaghetti Sauce Puttanesca. Italian Recipes
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Spaghetti Sauce Puttanesca. Italian Recipes
3 Anchovy fillets, chopped
2 Tablespoon Italian olive oil
4 Can Italian plum tomatoes
2 Tablespoon Fresh basil
2 Tablespoon Fresh oregano
1 Large head garlic, diced and crushed
2 Tablespoon Capers
1/2 Cup Italian black olives, pitted and halved
Heat olive oil in large skillet. Add anchovies and stir together until oil and anchovies make a rich paste. Add the tomatoes to the paste liquid. Break up the Italian tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic. Cook for around 6 hours, adding water as needed. The sauce will become a dark, rich red. In the last 30 minutes, add the remaining garlic, olives and capers. Cook for a few minutes to blend the ingredients. Serve over pasta and add grated Parmesan cheese.
