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Puttanessca for a crowd Hits: 2  
Puttanessca for a crowd
Submitted by: Chef Braddock
I make this recipe for my family sometimes and everyone loves it. It makes 3/4 of a gallon of sauce but it freezes well and I like to have some left over for a quick meal when I get home from the restaurant.
Date Added: September 8, 2008 Season: Summer
Category: Sauces Prep. Method: Other
Calories:   Dish Type: Sauces 
Serves: 12  Cuisine: Italian
Prep. Time: 30 minutes     

1/2 c olive oil
12 cloves garlic chopped
2 small tins anchovy filets
1 tsp crushed red pepper
2 cups white wine
40 oil cured olives pitted and cut in half
1/2 c capers
64 oz crushed tomatoes
32 oz diced tomatoes drained
2 tsp freshly ground black pepper
3/4 c fresh, flat leaf parsley chopped

  1. In a large sauce pot add oil. Add garlic, anchovy filets and crushed red pepper to the pot. Sauté mixture until garlic start to brown and anchovy filets fall apart, 3-4 minutes. Add white wine to pot and stir until wine is reduced by half. Add olives, capers, crushed and diced tomatoes, black pepper and fresh parsley. Cook sauce for 30 minutes over medium heat stirring often. Season to taste with salt and pepper if you think it needs it and serve at once. I like to toss mine with spaghetti or linguine, a little bit of extra crushed red pepper, some really good parmesan cheese and some warm crusty bread to sop up the sauce.

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Added On: September 8, 2008
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