Although I’d like to call this spaghetti sauce, it really needs a more robust pasta to hold up under the weight of it :-) I’ve served it with both fettucini and with penne , and both are well-suited to this amazing sauce. You can also use it with chicken , meatloaf, or baked potatoes…either out of the oven or fresh off the grill! Very versatile, and just delicious.
Each batch of this recipe will smother 1 to 1-1/2 lbs of pasta, so think about doubling or tripling it for your OAMC session. Don’t forget to check out these other OAMC recipes too!
Spicy Tomato Sauce
3 T olive oil
Onion, chopped
2 cloves of garlic, chopped
Carrot, chopped
Celery, chopped
28 oz can of crushed or diced tomatoes
Salt and pepper
Bay leaf
6-10 anchovies, chopped
1 c black olives (kalamata preferred), chopped
2 T capers, drained
1 T red pepper flakes
In a large sauce pan or pot, heat the oil and saute the onion through celery until soft. Add the tomatoes and bring to a boil. Reduce heat, add seasonings and anchovies, and allow to simmer covered for about an hour.
Remove the bay leaf and add the rest of the ingredients. Heat through for 5 to 10 more minutes and either serve or freeze for later. Or both!
Image: Stock.xchng
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