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Loading The Puglian Cookbook
  • Rustic Tomato Sauce

    This sophisticated sauce is much richer and more robust than the simple tomato sauce. The anchovy gives it depth of flavor and the olives add a satisfying salty component. The flavors blend perfectly and elevate the basic tomato sauce to new heights. Enjoy it with a bottle of rustic Puglian red, such as Salice Salentino.

    • 6 tablespoons (90 mL) olive oil
    • 3 cloves garlic, peeled and sliced
    • 6 salt- or oil-packed canned anchovies*
    • ¾ cup (177 mL) black olives, chopped
    • 2 (28-ounce [784-g]) cans tomatoes (preferably San Marzano), chopped
    • Salt, to taste

    1. In a large pan, combine the olive oil, garlic, and anchovies. Cook over medium heat until the anchovies are dissolved and the garlic starts to change color. Be careful not to burn the garlic. Add the olives, cook for a minute, and add the tomatoes. Reduce the heat and simmer gently for about 20 minutes, until the flavors have blended. Season with the salt, to taste.

    *It is better to use salt-packed anchovies, but they are a little harder to find. If you find them, use fewer, as they are bigger, and make sure to rinse off the salt before sautéing them.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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