4 large vine-ripened tomatoes, or two 28-ounce cans plum tomatoes, chopped and drained
15 minced fresh basil leaves
1/4 c. chopped flat leaf parsley
1 tsp. dried oregano
3 Tbl. capers, roughly chopped or smashed
1/2 c. kalamata olives, chopped
2 Tbl. fresh squeezed lemon juice
2 Tbl. high heat oil
Kosher salt and fresh ground pepper
Instructions
Prep all ingredients before beginning.
Mix the basil, parsley, oregano, capers, olives and lemon juice with the coarsely chopped tomatoes in a large bowl.
Heat a large soup pot over high heat, add the oil and wait until it shimmers. Add the onions and stir with a wooden spoon until lightly browned, 8 to 10 minutes. Add the garlic and red pepper flakes and cook 2 minutes more.
Reduce the heat to medium and add the tomato mixture. Simmer the sauce until it thickens, about 25 minutes. Season to taste with salt and pepper and serve.
Originally Submitted
9/1/2012
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