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Puttanesca Sauce
1 - Onion, large, halfed and slivered
2 T - Olive oil
6 cloves - Garlic, coarsely chopped
2 28oz cans - Italian plum tomatos
1 tsp - Tomato paste (heaping teaspoon)
2 2oz cans - Anchovies in oil (omit if Tom is visiting, please)
3/4 cup - Sicilian dry-cured olives, pitted and coarsely chopped
4 T - capers, drained
1 tsp - Basil
1 tsp - Oregeno
1 tsp - Red pepper flakes
6 quarts - Boiling water
1 lb - Pasta (chef's choice)
Black pepper to taste

Grated parmesan cheese
2 tsp - Salt (if no anchovies used)
Heat 2 Tablespoons of olive oil in a heavy saucepan. Add onion and garlic and cook on low heat until transparent. Add tomato paste and blend in well. Crush tomatoes slightly and add to the pan along with their juices. Cook for 5 minutes on medium heat. Coarsely chop the anchovies and add to the saucepan, along with their oil, stirring gently with a wooden spoon. Stir in the olives, capers, basil, oregano, red pepper flakes and black pepper to taste. Blend gently and simmer over medium heat for about 20 minutes, stirring occasionally.

While sauce simmers, bring a large pot of water to boil. Add pasta. Cook until al dente. Drain pasta and place decorative platter. Top with hot Puttanesca Sauce.

Serve immediately.

This is such a zesty and robust sauce that it was named after gypsies. I have omitted the salt because of the anchovies, but you be the judge. If you’re not the type, you can omit some of the seasoning also. The first six ingredients, however, are important to the flavor of the sauce and should not be left out.

Makes 4-6 servings




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