putanesca sauce by sherry

Name: Putanesca Sauce by Sherry
Prep time: 15 min
Cook time: 45 min
Yield: 3
Cuisine: Italian
Ingredients: 1 medium onion, diced; 1 clove(s) garlic, minced; 2 tablespoon(s) olive oil; 1 - 28 oz. can italian tomatoes in puree; 2 teaspoon(s) dried oregano, crushed; 2 teaspoon(s) dried basil, crushed; 1/2 teaspoon(s) salt; 1 - bay leaf; 1 small can anchovy fillets, chopped fine (yes, include the oil); 2 tablespoon(s) capers; 1/2 cup(s) oil-cured black olives (pitted and chopped); 1/2 cup(s) sun-dried tomatoes (reconstituted in a little hot water) if you can get the marinated and dried ones that is best.; - spash of red wine--i used burgundy; 1 teaspoon(s) crushed red chili flakes (more if you like it really spicy); - black pepper, to taste

(1 RATING)

44 Pinches 1 Photo

Sherry Blizzard

Piney Flats, TN

Updated on Jun 7, 2014

Who doesn't love pizza and spicy homemade pizza sauce? I got this recipe from the little book, "Pizza Pizzaz" ISBN: 0-942320-19-0 I love this sauce on a Sourdough Pizza crust, topped with a blend of 3 different mushrooms, red onion, and toasted pine nuts. Use a blend of Fontina and Mozzarella. It takes a little time to make, but is well worth the effort. The word "Puta" means the not nice word for a "lady of the evening"--these "ahem...ladies" anchovies was a cheap source of protein. Don't be put off by this addition, it MAKES the pizza sauce unique. Try it! You'll like it!

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 3-4 12" pizza crusts

Ingredients

1 medium onion, diced
1 clove garlic, minced
2 tablespoons olive oil
1 - 28 oz. can italian tomatoes in puree
2 teaspoons dried oregano, crushed
2 teaspoons dried basil, crushed
1/2 teaspoon salt
1 - bay leaf
1 small can anchovy fillets, chopped fine (yes, include the oil)
2 tablespoons capers
1/2 cup oil-cured black olives (pitted and chopped)
1/2 cup sun-dried tomatoes (reconstituted in a little hot water) if you can get the marinated and dried ones that is best.
- spash of red wine--i used burgundy
1 teaspoon crushed red chili flakes (more if you like it really spicy)
- black pepper, to taste

How To Make putanesca sauce by sherry

Step 1

Lightly saute the onion and garlic in olive oil, just until translucent.

Step 2

Add all other ingredients. Turn the heat down to simmer, stirring occasionally. Let the ingredients in this sauce really marry for about 40 minutes--you will find they complement each other quite nicely.
Step 3

NOTE: If you used a can of tomatoes in juice instead of puree, you will want to add a few tablespoons of tomato paste. This is a thick and chunky sauce.
Step 4

Another Note: I don't like capers or anchovies. However, this sauce is an EXCEPTION! Please try it first before you omit them.
Step 5

Last Note (I promise): I think this sauce is too heavy or dense for pasta, but it also makes an excellent sauce for dipping hot garlic bread sticks, or smearing a piece of Artisan bread with a slice of good cheese on top.
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

Comment & Reviews

Just A Pinch Sweepstakes