"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Share

Puttanesca Sauce Recipe

  Tried it? Rate this Recipe:
 

 

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.
Contributor:  
Contributor:  
Judith Dimiceli
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

229W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!