500 Best Sauces, Salad Dressings, Marinades & More by George Geary, includes recipes like Mango Lime Chutney; Tarragon Pickle Relish; and Spaghetti Anchovy Puttanesca.
Makes 2 cups (500 mL)
Most sauces are made with the harvest from the garden. This off-season favorite from Naples is made with the bounty of a good Italian market.
I don't add salt to this pasta sauce because the anchovies are salty enough.
In a skillet, heat oil over medium heat. Add garlic, parsley and hot pepper flakes and saute, about 2 minutes. Add tomatoes with juice and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid has almost evaporated, about 30 minutes. Stir in olives, capers and anchovies and heat through. Garnish with Parmesan cheese.
This page created January 2010
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