Puttanescasauceforgarliclovers Recipes

PUTTANESCA SAUCE FOR GARLIC LOVERS

Steps:

• Combine the first 6 ingredients in large saucepan; bring to a boil.
• Add the tomato, pesto, and red peppers; bring to boil again.
• Reduce heat and simmer uncovered 10 minutes stirring occasionally.
• Serve over hot pasta.

PUTTANESCA SAUCE

Steps:

• 1. Bring pot of salted water to boil.
• 2. Drain tomatoes, reserving their juices, into a large bowl and crush with fork or hands; set aside. Warm 2 tablespoons of olive oil with garlic, anchovies and chile pepper in a small skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add the crushed tomatoes with some salt and the bay leaf. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down slightly, about 5 to 7 minutes. Stir in olives, capers and reserved tomato juices and continue to simmer until the sauce has thickened slightly and flavors are well incorporated, about 10 minutes.
• 3. Cook pasta in the boiling water, according to package directions. Drain and place in a serving bowl. Remove and discard the bay leaf from the sauce and add to the pasta along with the remaining tablespoon of oil and parsley. Season with salt and pepper to taste and serve with grated Parmigiano-Reggiano or pecorino cheese.

PUTTANESCA SAUCE

Steps:

• In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

SIMPLE PUTTANESCA SAUCE

Steps:

• Heat oil and saute garlic until softened and golden brown.
• Add tomatoes and simmer for 10 minutes.
• Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.