The jar-pasta sauce thread got me wondering, what are your favorite sauce recipes to make? Simple,

I make my mother's Italian Meat Sauce ~ I grew up on it and never even knew there

was jar sauce until I was about 20yrs old.

I make a huge pot of her sauce and freeze in in 2qt containers for simple meals

 
REC: Puttansca Sauce from Great Good Food

* Exported from MasterCook *

Puttansca Sauce (low fat)

Recipe By :Great Good Food/ Julie Rosso
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Sauces Sauces
Silver Palate

Amount Measure Ingredient -- Preparation Method

4 ounces anchovy filets -- undrained
12 garlic cloves -- crushed
70 ounces plum tomatoes
4 tablespoons sun-dried tomatoes -- chopped
5 ounces capers -- drained
1 cup pitted coarsely chopped black olives
1 cup dry red wine
crushed pepper flakes
2 pinches sugar
sage
4 tablespoons balsamic vinegar
fresh ground pepper

Place the anchovies and garlic in a heavy medium-sized saucepan. Mash thoroughly into a paste. Add the tomatoes, capers, and olives, and stir over medium heat. Reduce the heat to low and add the remaining ingredients; simmer uncovered, for an hour. Taste and adjust the seasonings. Serve over 8 ounces of thin spaghetti.

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Oh this is such a classic. I'd make this for myself once a week, but H is not a big pasta fan. I

use the tube of anchovy paste to make it even easier and just wing it now. Whatever gets left out just doesn't matter much, it's just so good.

 
Best for me is Nyons olives with Provencal herbs. Otherwise, the small, oil-cured French olive & add

a few herbs on your own. I will sometimes do a jar when I find them locally and pitted. Randy had a great idea of adding a little lavender as well.

Tomatoes...I always use canned, occasionally plum, normally ordinary diced.

 
I used Kalamata, because I had them. Any flavourful Mediterranean olive would do. Sage is

uncommon in this sauce; usually I see oregano and parsley. But it's a pretty adaptable sauce. (And I don't imagine the prostitutes it's named for were too exacting about their ingredients. Though that might make me guilty of stereotyping ...)

 
I am glad you liked it. I love it too. Anything with anchovies and capers

how can you go wrong. I like this cookbook a lot. It was published in 1993 and she was already extolling the benefits of buying local and seasonal. Ahead of her time. Julee Rosso is one-half of the Silver Palate team. I highly recommend this cookbook to anyone trying to eat lighter and healthier, or just good food.

 
That sounds fantastic. I am going to make this sauce tomorrow, and this

will be our dinner tomorrow night. Thanks for a great quick and easy dinner.

 
I have done both, fresh is wonderful, but canned is great too.

I usually do canned as that is what is available year round, and I find them to be better than fresh ones in the winter. For black olives, I use whatever I have on hand. Kalamata when I plan ahead and just even plain old black olives are good. I tend to add a little more seasoning when I use plain old black. I have also added marinated artichoke hearts to this too. Delish!

 
I made this last night, with a couple of minor changes. It was really, really good. The changes

were because of what was on hand. I halved the recipe, omitted the dried tomatoes and used a 28 ounce can of Flora San Marzanos.

I usually keep the Costco bucket of Kalamata olives on hand, but didn't realize the supply was low and ran out. The Nicoise jar had mold on the top, had to toss them, but had a good half cup of Roland's Moroccan dry cured, so used them. They aren't as salty, but very flavorful. I also omitted the sage and added Herbes de Provence as Marg suggested. It had lavender in it.

I was concerned about saltiness and had no idea how many capers are in a 2 1/2 ounce jar, my jar is 32 ounces, lol. I put in about 2-3 tablespoons that had been rinsed.

We really loved the recipe, plus the recipe is quick and easy. Thanks everyone.

 
Well, interesting. I've made this so much that I haven't looked at the recipe in years. The sage

completely baffled me; I couldn't figure out why you were talking about sage.

So look at the recipe STUPID. Yes, I don't put sage in either. Just lots of H de P and often fresh basil.

Sage is a bit wierd.

 
I dunno too. We have all this metric junk here. But for 1 28 oz can tomatoes, I'd use at

least 2 T capers and up to 3, as you did. But I like capers.

I often add tomato paste if I"m short on dried. I don't know if that's in the recipe either. let me take a look again.....

Oooh. this reminds me that I have just found these outstanding dried tomatoes in oil, from Italy. Although they are so good, we've just been eating them as is, they would be dynamite in this. Time to get it on the menu.

 
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