This is called "Quick" Spagetti sauce, even though it still needs to cook for 30 minutes or so. Traditional southern Italian spagetti sauce can sometimes cook for 24 hours, so this really IS quick. But delicious. And don't be afraid of the Anchovies. You can't taste them, but they add a lot of depth. It's not the same without them, trust me.
Cooking time, about 45 minutes or so.
In a large Sauce pan, add olive oil and heat to medium heat.
Add in entire tin of Anchovies, and sautee until it''''''''s a paste.
Open can of Tomato Sauce, and empty carefully into pan, being careful not to get splattered by oil.
Open can of Whole Tomatoes, and empty into a bowl. The real Itallian way to do this is to wash hands, then to crush the tomatoes by hand into smaller pieces, for texture. But you can put in the blender or food processor for a few short bursts for the same result. When crushed, add to pan.
Spicing:
How my husband''s Itallian grandmother always spiced her sauce was only by the look, so I can''''t give specific measurements, but it''s pretty hard to mess up.
Essentially, Cover the top of the tomato sauce evenly with garlic powder. You almost can''t put too much in.
Then, without stirring, sprinkle basil across the top to cover thinly. Go a little easier on the basil, as it can make the sauce too sweet.
Finally, sprinkle Oregano across the top evenly.
Stir it all in, and then look at a spoonful of the sauce. It should have a pretty even amount of garlic and spices in it, but not too thick with the spices. Sorry, I can''t explain it more than that, you''ll just have to get the hang of it.
Add in the black pepper and just a pinch of white sugar to cut the acidity of the sauce, and Stir it all in well.
Once spiced, add in a can or a can and a half full of water, turn heat to low, and allow to simmer for about a half an hour, uncovered. The sauce should reduce as the water evaporates. Taste, and add desired spices as needed.
*when you are ready to simmer, put a pot of water on to boil for the spagetti, and follow the instructions on the spagetti package for cooking times, etc. You want "Al Dente" pasta, so remember not to over-cook it! It continues to cook a little bit even after removed from the boiling water, so keep that in mind.
NOTE: the sauce may seem like it needs salt, but don''t add it. Once the sauce has reduced to the consistency that you like, add in about a half of a cup of the grated pecorino-romano cheese. This HAS TO BE Pecorino-Romano. Not just pecorino, not just romano, and for heaven''s sake, not parmesan. The cheese is quite salty, and will add a lot of flavor to the sauce.
Let the cheese melt in and blend with the sauce.
Once melted in well, drain pasta, and top with the desired amount of sauce, or "gravy" as my Itallian in-laws call it. Serve with freshly made Garlic Bread and a nice salad with a olive oil and vinager dressing. Simple, traditional, and bursting with flavor. You''ll never have a better sauce!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 369 | ||
Calories from Fat: 65 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 980.4mg | 34 % | |
Potassium 903.2mg | 24 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 51g | ||
Protein 21g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 369
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