Recipes

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John Vanderslice's Variation on Puttanesca

Ingredients

  • one can Italbrand san marzano tomatoes
  • 8 cloves of garlic, chopped
  • 4 cured black olives, chopped
  • 2 tbsp Amore sun dried tomato paste
  • 1 anchovy fillet cured in salt (optional)
  • 8 capers cured in salt
  • pinch of red pepper flakes
  • good olive oil
  • sea salt to taste
  • fresh ground pepper to taste
  • reggiano parmesan cheese
  • spaghettini (slightly thinner than spaghetti)

Instructions

  1. Saute garlic in olive oil for a minute. Add anchovy fillet, olives, capers, and tomato paste, continue for two more minutes. Watch the heat, don’t let the garlic brown.
  2. Add red pepper flakes, salt and pepper to taste.
  3. Add tomatoes, bring to quick boil and simmer covered for an hour. Uncover, season to taste, and simmer uncovered for 30 minutes.
  4. Slightly undercook pasta, drain. Add reggiano parmesan cheese to pasta in warm saucepot to melt cheese. Add sauce to taste. Stir vigorously.
  1. Serve on warmed plates with half a baguette on the side.