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Mama T's Puttanesca Sauce

Puttanesca Sauce Mama T
Another classic dish from our favorite grandma!
skill level
Easy
time
1-30min
servings
6 to 8
cost
$
Contributed by :
Enjoy this dish for dinner tonight.
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ingredients
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 large Cloves Garlic (minced)
  • 1 28-ounce can San Marzano Tomatoes
  • 1/4 cup Oil-Cured Black Olives (chopped though not too finely)
  • 2 tablespoons Brined Capers
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Dried Oregano
  • Freshly Ground Black Pepper (to taste)
  • 1 2-ounce can Anchovies (packed in oil and blotted with paper towels)
  • 1/4 cup Flat-Leaf Parsley (chopped and used to finish)
  • 1 pound spaghetti (cook according to package directions)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 28-ounce can San Marzano Tomatoes
    In a bowl, squish the tomatoes with your hands, breaking them up as much as possible.
  • 2
    4 tablespoons Extra Virgin Olive Oil
    2 large Cloves Garlic (minced)
    1/4 cup Oil-Cured Black Olives (chopped though not too finely)
    2 tablespoons Brined Capers
    1 teaspoon Crushed Red Pepper Flakes
    1/2 teaspoon Dried Oregano
    Freshly Ground Black Pepper (to taste)
    In a large sauté pan over medium heat, add the olive oil and garlic, and cook just until fragrant, about 30 seconds, but do not allow the garlic to brown. Add the tomatoes, olives, capers, crushed red pepper flakes, oregano, and freshly ground black pepper.
  • 3
    1 2-ounce can Anchovies (packed in oil and blotted with paper towels)
    Simmer the ingredients, and break up the tomatoes more as it cooks. Add the anchovies, and break them up as they cook.
  • 4
    1/4 cup Flat-Leaf Parsley (chopped and used to finish)
    As the sauce comes together, about 15 minutes of simmering, finish with a handful of flat-leaf parsley.
  • 5
    1 pound spaghetti (cook according to package directions)
    Serve over bucatini pasta.
 
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