DeBora4BobbyL
05-20-2006, 12:24 AM
Sugo Sauce
Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 anchovy fillets, finely minced
3/4 cup pitted kalamata olives
2 tablespoons capers, drained
1/2 bunch fresh basil leaves
1 teaspoon oregano
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper to taste
To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes. Add the olives, capers, oregano, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 anchovy fillets, finely minced
3/4 cup pitted kalamata olives
2 tablespoons capers, drained
1/2 bunch fresh basil leaves
1 teaspoon oregano
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper to taste
To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes. Add the olives, capers, oregano, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.