Sure, basic marinara sauce works OK, but this sauce takes it to the next level. Puree it for any dish that works with tomato sauce. I even use it as ketchup with my kids!
Takes 20 mins – Serves 4-6
700/800g linguine or fettuccine
1 garlic clove, thinly sliced
½ white onion, finely chopped
1 medium red pepper, thinly sliced
½ cup sun-dried tomatoes, rough chopped
4 anchovy filets
1 tablespoon capers
1/3 cup black olives, pitted and rough chopped
1 tin whole peeled tomatoes (28 oz – 794g)
100g grated Parmesan
1 cup basil, rough chopped
1 tablespoon chilli flakes (to taste)
Add a splash of olive oil to a large fry pan. On medium-high heat, add garlic, onion, sun-dried tomatoes, red pepper, olives, anchovies and capers. Sauté until onions and garlic soften and begin to turn brown, being careful not to burn them. When onions and garlic have softened, add tinned tomatoes, crushing the tomatoes in your washed hand as you add them. Reduce heat to medium, simmer and reduce for 10 minutes.
Meanwhile, boil pasta in well-salted water. Strain water from pasta, saving a little pasta water to thin out sauce if needed. Add sauce to pasta pot and toss. Add chilli flakes to taste.
Serve with basil, Parmesan and a drizzle of good olive oil. Feel free to puree your sauce slightly with a hand blender for a less chunky version.
About the Author
Beginning his career at the age of 17 in Australia, Mike was soon preparing meals for such clientele as Julia Roberts, Tom Cruise and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants and has owned several catering companies over the years. Mike’s has had a rare mix of both […]Read Bio Read Posts