"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Puttanesca Sauce Recipe

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This recipe for Puttanesca Sauce, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Wednesday, February 4, 2009


2 tablespoon extra-virgin olive oil
4 to 6 garlic cloves, chopped
4 to 6 anchovy filets, drained
1/2 teaspoon crushed red pepper flakes
20 oil cured black olives, pitted and chopped
3 tablespoons capers
1 32 ounce can chunky crushed tomatoes
1 14.5 ounce can diced tomatoes, drained
Freshly ground black pepper
1/4 cup flat-leaf parsley chopped

Heat oil; saute' garlic, anchovies and red pepper until anchovies dissolve in the oil and garlic is tender, about 3 minutes
Add olives, capers, tomatoes, black pepper and parsley
Bring sauce to boil, reduce heat and simmer 8 to 10 minutes or longer to blend flavors




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