Spicy Tomato Sauce with Capers, Anchovies, and Olives

Name: Spicy Tomato Sauce with Capers, Anchovies, and Olives
Yield: makes about 2 cups
Ingredients: 1/3 cup olive oil; 6 garlic cloves, chopped; 1 cup Simple Tomato Sauce (page 264); 3 tablespoons capers, rinsed, drained, and chopped; 1/4 cup pitted black olives, chopped; 1/4 teaspoon (or more) dried chile flakes; 1/4 cup chopped parsley; 3 salt-packed anchovies, soaked, filleted, and chopped

December 20, 2011

This is the sauce you need to make pasta alla puttanesca, a specialty of Naples.

Recipe information

Yield
makes about 2 cups

Ingredients

1/3 cup olive oil

6 garlic cloves, chopped

1 cup Simple Tomato Sauce (page 264)

3 tablespoons capers, rinsed, drained, and chopped

1/4 cup pitted black olives, chopped

1/4 teaspoon (or more) dried chile flakes

1/4 cup chopped parsley

3 salt-packed anchovies, soaked, filleted, and chopped

Preparation

Step 1
Into a heavy saucepan over medium heat, pour: 1/3 cup olive oil.
Step 2
Add: 6 garlic cloves, chopped.
Step 3
When they start to sizzle add: 1 cup Simple Tomato Sauce (page 264), 3 tablespoons capers, rinsed, drained, and chopped, 1/4 cup pitted black olives, chopped, 1/4 teaspoon (or more) dried chile flakes, 1/4 cup chopped parsley.
Step 4
Cook for 5 minutes and add: 3 salt-packed anchovies, soaked, filleted, and chopped.
Step 5
Cook for a minute or two. Taste for salt and adjust as needed.

The Art of Simple Food

TagsSauce Italian European Tomato Vegetable Olive Anchovy Fish Seafood Dinner Lunch Dairy Free Gluten Free Nut Free Easy Quick Cookbooks

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