Spaghetti Sauce Puttanesca
Submitted by chach
Slow-simmered puttanesca sauce cooked 6 to 8 hours with plum tomatoes, a whole head of garlic, anchovies, kalamata olives, and capers. Dark, rich, and deeply concentrated.
YIELD
1 batchPREP
10 minCOOK
10 hrsREADY
10 hrsMost puttanesca recipes rush through in 30 minutes. This one takes the slow road, and the destination is worth every hour.
Four cans of plum tomatoes simmer all day with anchovies melted into olive oil, building a sauce that turns dark, rich, and impossibly deep.
Fresh basil and oregano go in halfway through, and a whole head of garlic gets added in two stages so you get both mellow sweetness and sharp, punchy bite.
Kalamata olives and capers join the party in the final half hour, keeping their briny snap against that long-cooked tomato backdrop.
Kitchen Tips
- This sauce rewards patience. The 6 to 8 hour simmer concentrates the tomatoes into something you simply cannot achieve in a quick cook.
- Add water sparingly as it reduces. You want the sauce thick and dark, not thin and watery. Just enough to keep it from scorching.
- Split the garlic addition. Half goes in early for mellow, roasted depth. The rest goes in at the end for a sharp, fresh garlic punch that keeps the sauce lively.
Ingredients
Directions
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 Parmesan.
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