Business and Computer Technology
Culinary student stiring
Male chef plating food

Puttanesca Sauce

Tomato sauce 
2.5 pounds of fresh tomatoes whole
2-3 cups chicken or vegetable stock 

(Make this tomato sauce ahead of time)
Combine whole tomatoes and stock in a large sauce pot.

Boil on medium high for approximately 15 minutes, or until tomatoes are fully cooked.
Using a blender or immersion blender puree the tomatoes.


Puttanesca Sauce
3T Extra virgin olive oil 
½ of a Red onion, small diced 
2T Capers
6 whole Anchovy fillets cut into small pieces 
¼ C Kalamata olives chopped 
2t Crushed red pepper 
1 qt Tomato sauce (from above recipe)
¼ C Fresh basil chiffon
1 pound uncooked pasta (olive and rosemary)

    
Cook pasta according to package directions.
Add oil to a large sauce pan and heat, then add the onions and sauté until translucent. Add garlic and sauté for approximately 2-3 more minutes.
Add the rest of the ingredients except the tomato sauce to the onion and garlic mixture, and sauté for 2-3 minutes.
Finally add the tomato sauce and reduce the sauce until desired thickness is achieved.
Season to taste.
Toss with fresh pasta and garnish with parmesan cheese.