Puttanesca Spaghetti

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   ROASTED TOMATO SAUCE

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   1. In a roasting pan, heat oil, salt, and garlic over medium heat until the garlic just starts to color.

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   2. Add the tomatoes and liquid, mashing tomatoes with a tomato masher.

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   3. Place the pan into a preheated 400 degree oven and cook 45 - 60 minutes or longer if needed, until there is slight charring of the tomatoes and the juice is thickened.

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   4. Turn off the oven and leave the pan in the oven for an additional 30 minutes. The sauce should be thick and chunky.

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   5. Taste sauce, add salt if needed. Stir in more oil if the flavor seems sharp.

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   6. Use or store in covered containers.

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   PUTTENESCA

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   1. Bring a large pot of water to a boil. Add 1/3 cup salt and 2 tablespoons of olive oil.

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    2. In a large skillet heat oil over medium-high heat. Add the chopped anchovies, garlic, oregano, and tomato paste. Saute until garlic is soft and the anchovies have nearly dissolved.

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    3. Add tomato sauce, capers, and olives, stirring well. Simmer for 5 minutes.

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    4. Cook spaghetti and drain.

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    5. Mix with sauce. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.