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Article: Kitchen Detective: Fresh tomatoes work well in puttanesca sauce; Dissolve modest number of anchovies in olive oil as garlic cooks
- Article from:
- Charleston Daily Mail
- Article date:
- September 15, 2004
CopyrightCopyright 2004 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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Puttanesca, the classic Roman sauce of olive oil, tomatoes,
garlic, anchovies, capers, olives, fresh herbs, and pepper, is
anything but polite given its somewhat coarse, full-bodied flavor.
We consider it a 'pantry pasta sauce' since it usually begins with
canned tomatoes and calls for ingredients on hand. Now that it is
high tomato season, however, we wondered if this classic sauce might
be transformed by fresh tomatoes or, if anchovies and capers indeed
had any affinity at all for a perfectly ripe garden specimen.
For one pound of pasta you will need a couple of pounds of
tomatoes. While a few seeds don't ruin the sauce the tomato skins are
unpleasant. We also discovered that by removing ...