Spaghetti Sauce Puttanesca
Yield
1 batchPrep
10 minCook
10 hrsReady
10 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
anchovy fillets
chopped |
*
|
| 2 | tablespoons |
olive oil
|
|
| 4 | cans |
italian plum (roma) tomatoes
peeled, (28 ounce cans) |
*
|
| 2 | tablespoons |
basil
fresh |
|
| 2 | tablespoons |
oregano
fresh |
*
|
| 1 | large |
garlic
head |
*
|
| 2 | tablespoons |
capers
drained |
|
| ½ | cup |
kalamata olives
pitted and halved |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
anchovy fillets
chopped |
*
|
| 3E+1 | ml |
olive oil
|
|
| 4 | cans |
italian plum (roma) tomatoes
peeled, (28 ounce cans) |
*
|
| 3E+1 | ml |
basil
fresh |
|
| 3E+1 | ml |
oregano
fresh |
*
|
| 1 | large |
garlic
head |
*
|
| 3E+1 | ml |
capers
drained |
|
| 118 | ml |
kalamata olives
pitted and halved |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
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.
