Part 11 (1/2)
garlic cloves, minced garlic cloves, minced .
cup pitted black olives, coa.r.s.ely chopped cup pitted black olives, coa.r.s.ely chopped
2.
tablespoons drained capers, rinsed tablespoons drained capers, rinsed .
teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste
Generous pinch of dried crushed red pepper flakes
1.
(28-ounce) can crushed Italian tomatoes (28-ounce) can crushed Italian tomatoes
In a Large Skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the olives, capers, teaspoon of salt, and red pepper flakes, and saute for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the olives, capers, teaspoon of salt, and red pepper flakes, and saute for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) [image]
SALSA ALL'AMATRICIANA This is Rome's most famous pasta sauce, but the recipe actually originated in a town outside of Rome called Amatrice. This sauce is bold and perfectly balanced with tangy tomatoes, sweet onion, and the salty meatiness of pancetta. My parents would make it for dinner on weeknights when they either didn't have a lot of time to cook or when my mom hadn't gone to the grocery store. In the time it takes to boil the water the sauce is finished. Perfect with bucatini, perciatelli, or spaghetti.
MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE.
2.
tablespoons olive oil tablespoons olive oil
6.
ounces pancetta or slab bacon, diced ounces pancetta or slab bacon, diced
1.
yellow onion, finely chopped yellow onion, finely chopped
2.
garlic cloves, minced garlic cloves, minced
Pinch of dried crushed red pepper flakes
1.
(28-ounce) can tomato puree (28-ounce) can tomato puree .
teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste .