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Puttanesca Sauce Recipe

   
 

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     Puttanesca Sauce

Category   Sauces
Sub Category   None

Ingredients
12 roma tomatoes, halved
bulb of garlic, with end cut off
EVOO
salt and pepper to taste
dried oregano or marjoram
6 anchovie filets
1 T crushed red pepper flakes
2 T capote capers
1/2 cup oil packed black olives
 

Instructions
Preheat oven to 400. 1. Drizzle tomatoes and garlic bulb with EVOO. 2. Season tomatoes with salt & pepper and oregano or majoram. (Toss to coat) 3. Place tomatoes cut side down on a baking rack over a cookie sheet lined with foil or silpat. 4. Season garlic with salt & pepper and wrap in garlic. 5. Roast tomatoes and garlic for 45-50 minutes. Flip tomatoes half way through.
Heat 2 T olive oil in pan. Add 6 T anchovie paste. (6 flat filet), Add crushed red pepper flake to taste (or one red chile pepper).
Take two thirds of roasted tomatoes along with entire head of garlic and puree it in Cuisinart. Combine in pan with anchovie/chili oil. Chop up capote capers and oil cured black olives.
Coarsely chop remaining tomatoes and add in a bit of cooked pasta oil and stir before serving over short or long pasta.


Originally Submitted
7/17/2011





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