In a large pot over medium heat, melt the anchovies with 1 T red pepper, 1 T oregano, 1/3 cup garlic, and black olives. Stir for 2 minutes.
Add 1/4 of the tomatoes with 1/4 of the basil and 1/4 of the capers, and a small amount of olive oil every 3-5 minutes. Then add the green olives and 2 T red pepper.
Turn heat to low, and every 10-15 minutes for 1 hour add 1-2 T olive oil, a few capers, some oregano, and 1/5 of the remaining garlic. Simmer for another hour on low.
Turn heat off. Stir in the remaining capers, pepper flakes, garlic, olive oil, sundried tomatoes, and kalamata olives.
Let cool before freezing or refrigerating.
Originally Submitted
6/5/2011
0 Out of 5 from
0 reviews
You can add this Howard's Puttanesca Sauce recipe to your own private DesktopCookbook.
