If you’ve ever seen the Godfather Movie, you may remember that classic scene when Pete Clemenza says to Michael Corleone (Al Pacino) "Come here kid, lem-me show you something. You never know when you're gonna have to cook for 20 guys some day." * That may have been right from the movie, but I see it as a scene from my Italian Grandmother’s kitchen. Her name was Peppina, and she was a wonderful cook. She was always making sauce and stirring it with a giant wooden spoon. What wonderful memories!
Like in the movie, she made her sauce with a variety of meats. She used pork ribs, beef roast, meat balls and chicken. Some people add veal and Italian sausage. The meat adds the flavor, and when the sauce is done, the meat is served along with the pasta. A fabulous Sunday dinner and a wonderful tradition. The leftover meats are eaten the next day. The roast is sliced thin and dipped in a jus to make Italian beef served on a homemade sub bun with pepperoncini. Meat ball sandwiches with melted provolone cheese are a Monday tradition.
Because of the tradition, we wanted pay homage to sauces foundational role in Italian cooking. Our Sunday Sauce box is all about enjoying family and food. It brings those bright and satisfying flavors of the Mediterranean right to your kitchen.
I love a strong vibrant tomato sauce, I also love anchovies, which makes Puttanesca sauce a great choice for anyone who loves those strong flavors. This sauce is simple and super flavorful. The fact that it can be made from start to finish in 30 minutes makes it a great choice for a wonderful dinner on the quick. That's why we included all the items needed to make this wonderful sauce in our gift box.
Puttanesca is a classic Italian sauce from the region of Naples. Puttana is Italian slang for whore. The name seems to give it a racy connotation, the perfect name for this pungent, spicy sauce. Folklore spins a tale of prostitutes making this aromatic sauce to draw men into the brothel. I seriously doubt if the scent had anything to do with bringing the men thru the door, however, it’s such a tasty sauce, it certainly can draw a crowd.
Paula - eku Box
Puttanesca sauce is a great choice for anyone who loves the strong flavor of anchovies and capers. It is simple and super flavorful. The fact that it can be made from start to finish in 30 minutes makes it a great choice for a wonderful dinner on the quick.
1/4 cup extra virgin olive oil infused with basil
5 cloves garlic, smashed and chopped
6 anchovy filets, chopped
1/2 teaspoon crushed red pepper flakes
1 28 oz can San Marzano Tomatoes*
1 tablespoon tomato paste
2.3 oz or 1/2 cup Kalamata olives or oil-cured black olives, pitted and roughly chopped
2 tablespoons salted capers* or capers in brine
1/4 teaspoon dried oregano
pinch of sugar
2 tablespoons whole-fat butter
1 tablespoon fresh chopped Italian parsley
1 pound spaghetti
Heat olive oil in a large saucepan over medium heat. Add garlic, anchovies and pepper flakes. Cook until garlic is lightly golden and anchovies melt into the mixture. Add crushed tomatoes, juice from can of tomatoes, tomato paste. olives, capers, oregano, basil, sugar and butter. Simmer for 15 minutes.
Taste the sauce and add sea salt if necesary. Normally we add salt when the tomatoes are added, but because of the anchovies and capers being salty, we need to adjust it closer to the end.
Meanwhile, bring a large pot of water to boil. Add sea salt and spaghetti. Cook according to package directions until al dente. Drain. Toss spaghetti into sauce.
Serve with Parmigiano Reggiano, crusty Italian bread and a simple salad.
We use San Marzano tomatoes because the tomatoes are sweeter and the acidity level is quite different from tomatoes grown in other regions. We always use them to make our sauces. You can pass the tomatoes through a food mill but we like ours in a rough smashed state, so we crush them with our hands.
When using salted capers, - soak them in cool water for 15 to 20 minutes. Rinse them, drain the water and rinse again, then drain again. The salt preserves them, but it is important to remove the salt.