The combination of anchovies, olives and capers gives this napoletana sauce a robust flavor. Plus: Pasta Recipes and Tips
How to Make It
In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
Make Ahead
You May Like
Aggregate Rating value: 5
Review Count: 4947
Worst Rating: 0
Best Rating: 5
Author Name: Mike Mcdonald
Review Body: You probably want light heat for the early phase, or else the red pepper will turn black and oil will sputter all over the place.
Review Rating:
Date Published: 2017-01-09
Author Name: unsub98
Review Body: OMG, this is delicious. A must make, and easy!!!!
Review Rating: 5
Date Published: 2016-09-16
Author Name: Tabitha Marie Helms
Review Body: Perfect Sunday night dinner!
Review Rating: 5
Date Published: 2018-03-19
