Great Spaghetti Sauce Cookoff: Spaghetti Sauce Puttanesca
By Linda Ligon
December/January 1992
Anchovies, capers, olives, and garlic result in a mysterious and wholly Italian taste experience that even anchovy haters tend to like. This recipe was, in our opinion, the best of several on this theme. We would only suggest the possibility of adding the fresh herbs later in the cooking process.
RELATED CONTENT
We couldn’t imagine anything prettier than this on a summer evening....
Face it: some years, for some of us, the tomatoes never ripen. What to do? Eat them anyway. The cor...
Another recipe from the great spaghetti sauce cookoff....
One of the greatest trends in summer cooking is no-cook pasta sauces. This version had some interes...
Fish and seafood of all kinds are great in tomato sauce, and we received wonderful recipes involvin...
• 3 anchovy fillets, chopped
• 2 tablespoons olive oil
• 4 28-ounce cans peeled Italian plum tomatoes, or 40 to 50 fresh tomatoes
• 2 tablespoons fresh basil
• 2 tablespoons fresh oregano
• 1 large head garlic, about 12 cloves
• 2 tablespoons capers, drained
• 1/2 cup kalamata olives, pitted and halved
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 and 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 a few minutes to blend the flavors. Serve over pasta and pass the grated parmesan. Serves a bunch.
Ellen Boehm Smith
San Jose, California