Sugo di Peperoni e Pomodori della Mamma
(Mom's Pepper and Tomato Pasta Sauce)
This recipe is another of my Mother's favorites. She still makes it from time to time and it is as good as ever. I asked her permission to publish it on The Artisan, and she e-mailed me a recipe. Like many good cooks, she suggests experimenting with the ingredients until it suits your taste. Not only do we think it terrific that at her age she still cooks and takes excellent care of herself, but also of the fact that she is an email wiz!
2-3 Cloves Garlic - chopped fine 28 Oz. Tomato sauce or pureed tomatoes 12 Oz. Red Peppers - roasted & chopped - home made or canned are fine 1 Tbl. Capers - drained 2 Fillets Anchovy mashed 3 Tbl. Parsley - chopped 1 Tsp. Oregano flakes 2 Lg. Olives - black and pitted, chopped fine 3-4 Tbl Olive oil - Extra virgin Q.B. Salt and pepper
Saute the garlic until it is browned in 3-4 tablespoons of olive oil. Add the tomato sauce and cook until the mixture is heated - approximately 10 minutes. Add the roasted peppers, then add the capers, parsley, anchovies, oregano flakes and olives. Let this mixture simmer for 20 minutes.
Serve over your favorite pasta. Parmesan cheese is a good topping for this pasta and sauce.
Last updated on: 04/26/02 07:26:00 PM