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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

PUTTANESCA SAUCE Recipe

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This recipe for PUTTANESCA SAUCE is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup extra-virgin olive oil
6 garlic cloves, minced
2 shallots, finely chopped
1 teaspoon red pepper flakes
¼ cup dry white wine
2 tablespoons tomato paste
6 cups Scoty’s Marinara Sauce (recipe follows) or store-bought sauce
1 cup pitted Kalamata olives, halved lengthwise
1/3 cup capers, drained
8 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper
Directions:
Directions:
1) Put a medium pot over medium heat and add the oil. When the oil is hot, add the garlic, shallots, and red pepper flakes and cook, stirring, until the shallots are translucent, 2 to 3 minutes.

2) Pour in the wine and cook, stirring, for 1 to 2 minutes to evaporate some of the alcohol. Stir in the tomato paste and marinara sauce and bring to a simmer. Reduce the heat to medium-low, add the olives, capers and basil, and season with salt and black pepper. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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