Siciliana sauce for pasta
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 10 anchovies
- 236.59 ml black olives, pitted and chopped
- 14.79 ml capers
- 78.78 ml olive oil
- 2 onions, chopped
- 1 small eggplant, peeled and chopped
- 1 red pepper, chopped
- 5 clove garlic, chopped
- 2 can tomatoes (with the juice)
- 9.85 ml sugar
- 59.14 ml red wine
- 236.59 ml fresh basil, chopped
- 0.25 ml red pepper flakes
- 14.79 ml tomato paste
- 59.14 ml fresh parsley
- salt and pepper
directions
- In a deep pot, heat oil over medium-high heat.
- Add onions, eggplant and red pepper.
- Cook until eggplant is soft.
- Add garlic, tomatoes, sugar, wine and pepper flake.
- Crush tomatoes with a fork.
- Bring to a boil.
- Put heat on low and let simmer for 45 minutes.
- Add anchovies, capers, tomato paste, basilic and parsley.
- Add salt and pepper, cover and cook 5 minutes more.
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Reviews
-
This makes very good sauce! I only made 1/2 batch, because of the number of diners. I also used 3 small Japanese eggplants, without peeling. I followed the recipe's ingredients and proportions other than that. I do think that the sauce I made could have been more strongly flavored. This may be because of the amount of eggplant. Also, my anchovies seemed very small. Next time I will use more anchovies and red pepper flakes to make a more strongly flavored sauce. However, the sauce I did make disappeared very quickly, and was a lovely dinner. Thank you very much for sharing this delicious recipe with us.
RECIPE SUBMITTED BY
stephanie
st-felix de kingsey, Quebec
I love cooking, travelling, and being a wife and a mom fulfill me. please dont be affraid to add comment to my recipes I love to hear from you guys........