End-Of-Summer Puttanesca Sauce
By: Tiger Anthony
Published: Wednesday, August 25, 2010 - 10:47am

Ingredients




4 tablespoons EVOO
2 cloves garlic, shaved on a Microplane (or finely chopped
1 fresh red chilies,or Jalapenos, seeded and finely chopped (add more or less to y
3 tablespoons fresh basil, finely chopped
3 ounces flat anchovies, drained and roughly chopped (1 can)
3 tablespoons tomato paste
2 cups pitted Kalamata olives, chopped
3 tablespoons capers, drained (preferably small ones)
3 pounds tomatoes, skinned, mostly seeded, and chopped
Pepper
additional basil and Parmesan cheese for serving

Preparation

1 Heat the olive oil in a Dutch oven over medium heat. Add the garlic, chilies,anchovies, and basil and cook briefly, stirring, until the garlic turns golden . No not allow to burn.  Move the mixture to one side of the pot, add the tomato paste and allow to caramelize for a couple of minutes.  Mix all together. 2 Add the remaining ingredients and a little pepper. NO SALT. Reduce heat to low, and allow mixture to simmer very gently, uncovered, for 45 to 60 minutes until it reduces and thickens. 3 Serve over linguine or your favourite pasta with plenty of fresh. chopped basil and additional grated cheese. 4 A word to the wise - if you've never worked with hot peppers, the heat is in the seeds and the ribs, so remove them if you don't like it too spicy.  And DON"T rub your eyes after working with peppers -- Capisain is the chemical that makes them hot, and it will also burn your eyes.

About


This recipe is perfect for when your garden is producing more tomatoes than you can eat.  It freezes perfectly, and tastes wonderful in Jan/Feb when you can't get fresh produce.