With a glut of tomatoes, this past summer I was furiously making all sorts of things that can freeze and deliver a nice fresh burst of summer during what might turn out to be a long long winter.  I love fresh tomato sauce and this time decided to kick it up a notch and make a puttanesca.

Puttanesca Sauce

2 medium onions chopped

4 cloves garlic chopped

2 pds ripe plum tomatoes roughly chopped

2 tbsp capers

1/2 chop chopped green olives (I did this in a mini chop if you have one)

1 tsp salt, 1 tsp pepper, 1 1/2 tsp crushed red pepper flakes.

2 tbsp olive oil

In a large pot over medium heat add oil and saute the onions until soft (about 5-8 mins) add garlic, salt, pepper and tomatoes, stir and simmer 20 mins. Stir again cover and over low heat simmer 1 hour… this will allow the tomatoes to breakdown nicely. Add crushed red pepper flakes, olives and capers, cover and simmer another 30 mins.

Serve over your choice of pasta…. with cheese of course!

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