Sunday, January 15, 2006

Spicy Marinara Sauce

Serves 4

1/2 onion, chopped
3 cloves garlic, chopped
tsp anchovy paste (optional)
2-3 tbl olive oil
2 cans chopped tomatoes in their juice
2 tbl tomato paste
1/4 tsp red pepper flakes
1/2 tsp dry oregano
1/2 tsp dry basil
salt & pepper
2 tbl capers, drained (optional)
12 kalamata olives, pitted & sliced (optional)

Saute onion and garlic w/ a pinch of salt in olive oil until onions are translucent. Add anchovy paste and tomato paste and saute another couple of minutes. Add red pepper flakes, oregano and basil, and tomatoes w/ their juice (I usually process them first w/ my stick blender because your dad doesn't like junky sauce). Cook for 15-20 minutes. Add capers and olives if your using them and black pepper. Taste and correct seasonings. Serve over linguine.

No comments:

Post a Comment