Caterina valente's puttanesca sauce (harlot sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves; minced | |
| 4 | tablespoons | Olive oil |
| 2 | cans | (28-oz) ready-cut tomatoes |
| 1 | can | (16-oz) pitted whole black olives; drained |
| 6 | tablespoons | Capers; with juice |
| 12 | Fresh basil leaves; chopped | |
| 1 | pinch | Red pepper flakes |
| Pepper to taste | ||
| Grated cheese | ||
Directions
Saute garlic in the oil until golden brown. Add the tomatoes and simmer for 10 minutes. Add olives, capers, basil, red pepper, and pepper. Simmer in an uncovered pot for 20 minutes, stirring gently until sauce has thickened.
Serve on 1½ pounds of pasta cooked al dente. Serve with grated cheese and hot Italian bread and wine. Excellent for gypsies, harlots, starlets, or just plain friends. Serves 4 to 6 OPTIONAL: A small can of anchovies can be added to the sauce. This is very traditional; however, I don't use them.
Posted to recipelu-digest by QueenBerta@... on Feb 6, 1998