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Puttanesca
Sauce
~ 4-6 Servings ~
7 cloves garlic, divided
4 Roma tomatoes
2 yellow bell peppers
½ cup pitted, halved Kalamata olives
3 T capers, rinsed in a strainer
5 T olive oil, divided
1 tsp chili flakes
Sprig of fresh thyme
Preheat oven to 4000.
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Place 6 whole cloves of garlic,
tomatoes, and thyme in roasting pan with 4T olive oil.
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Roast for 35 minutes.
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Puree roughly in blender or food processor and
set aside.
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Roast yellow peppers under broiler until skin
is blackened.
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Let cool and peel, seed, and chop.
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Mix yellow peppers, olives, and capers into
the roasted garlic mix.
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Heat 1 T olive oil in a saucepan over medium
heat.
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Add remaining clove of garlic, minced, and
chili flakes and cook for 2 minutes.
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Add the roasted vegetable mix and cook over
low to medium heat for about 20 minutes, until heated through.
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Serve over pasta.
©2004 Tarbell's
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