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tomato sauce tomaotoes garlic olive oil salt PUTTANESCA tomato sauce salt garlic black olives capers red pepper oregano
Viewed: 37 - Published at: 9 years agoIngredients
- 1 ROASTED TOMATO SAUCE
- 4 cans Tomaotoes [Whole, peeled, 28 oz]
- 6 cloves Garlic [chopped]
- 1/2 cup Olive Oil
- 1 tablespoon Salt
- 1 PUTTANESCA
- 1 pound Spaghetti
- 3 cups Roasted Tomato Sauce
- 1/4 teaspoon Sea Salt
- 4 teaspoons Garlic [minced]
- 1 cup Black Olives [coarsely chopped]
- 4 Anchovy Filets [chopped]
- 1/3 cup Capers
- 3/4 teaspoon Red Pepper Flakes
- 1/2 teaspoon Oregano [dried]
Method
- ROASTED TOMATO SAUCE
- 1. In a roasting pan, heat oil, salt, and garlic over medium heat until the garlic just starts to color.
- 2. Add the tomatoes and liquid, mashing tomatoes with a tomato masher.
- 3. Place the pan into a preheated 400 degree oven and cook 45 - 60 minutes or longer if needed, until there is slight charring of the tomatoes and the juice is thickened.
- 4. Turn off the oven and leave the pan in the oven for an additional 30 minutes. The sauce should be thick and chunky.
- 5. Taste sauce, add salt if needed. Stir in more oil if the flavor seems sharp.
- 6. Use or store in covered containers.
- PUTTENESCA
- 1. Bring a large pot of water to a boil. Add 1/3 cup salt and 2 tablespoons of olive oil.
- 2. In a large skillet heat oil over medium-high heat. Add the chopped anchovies, garlic, oregano, and tomato paste. Saute until garlic is soft and the anchovies have nearly dissolved.
- 3. Add tomato sauce, capers, and olives, stirring well. Simmer for 5 minutes.
- 4. Cook spaghetti and drain.
- 5. Mix with sauce. Serve.
