Puttanesca Sauce

From Cook's Country | February/March 2013

Why this recipe works:

To replicate the long-simmered flavor of traditional tomato sauce in our quick-cooking version, we start by caramelizing onions—finely diced for more surface area—in butter. Dried herbs and garlic complete the base flavors. Canned crushed tomatoes, which require no chopping or pureeing, are… read more

To replicate the long-simmered flavor of traditional tomato sauce in our quick-cooking version, we start by caramelizing onions—finely diced for more surface area—in butter. Dried herbs and garlic complete the base flavors. Canned crushed tomatoes, which require no chopping or pureeing, are the bulk of our sauce, and a pinch of sugar rounds out their tang. Stir in a few final ingredients at the end, and guests will think this 20-minute concoction has been simmering on the stove all day.

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Makes about 3 cups; enough for 1 pound pasta

The test kitchen’s preferred brands of crushed tomatoes are Muir Glen Organic Crushed Tomatoes with Basil and Tuttorosso Crushed Tomatoes in Thick Puree with Basil.

Ingredients

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