sauce alla puttanesca
Contributed by: Linda Neal This is a 'true" Italian sauce, given to be many years ago by my 'boss' John DeCarlucci - I think he got it form his grandmother. Very easy to make and you'd think that you'd simmered it all day long... This recipe works well for Lent. Seve over pasta of your choice. Also tastes great over fish served with rice. Otherwise, you can add ground beef to the first step (heat oil, add garlic - add ground beef & brown; drain fat from skillet); continue with next steps. Serve over pasta of your choice, with crusty, Italian bread.
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prep time
10 Min
cook time
20 Min
method
Saute
yield
4 to 6
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups fresh (ripe) italian plum tomatoes (preferred), chopped or 1 (28 oz) can italian plum tomatoes, coarsley chopped (reserve and use the juice)
- 1/2 cup chopped, pitted salt-cured black olives
- 2 teaspoons small capers, rinsed
- 1 teaspoon crushed red pepper, or to taste
- 1/2 teaspoon oregano, dried
- 1 can (2 oz) flat anchovies, drained, blotted dry, cut into small pieces
- - fresh gound pepper to taste
- 2 tablespoons italien flat-leaf parsley, chopped
How To Make sauce alla puttanesca
-
Step 1Heat oil in a large skillet, add the garlic and sauté over low heat for about 1 minute; do not brown.
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Step 2Stir in tomatoes and their juice, olives, capers, red pepper, oregano and pepper. Cook over medium heat until the sauce thickens about 15 minutes.
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Step 3Stir in anchovies and parsley. Simmer for 2 minutes and add salt to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Sauces
Keyword:
#lent
Keyword:
#meatless mondays
Ingredient:
Vegetable
Method:
Saute
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