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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Peppered Tenderloin with Polenta and Puttanesca Sauce Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
4 garlic cloves, minced |
1/2 cup dry red wine or 2 tablespoons balsamic vinegar |
1 tablespoon sugar |
1 tablespoon chopped fresh or 2 teaspoons dried basil |
2 tablespoons tomato paste |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon black pepper |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/4 cup chopped pitted green olives |
2 tablespoons chopped fresh parsley |
1 tablespoon capers |
1/2 teaspoon anchovy paste |
1/4 to 1/2 teaspoon crushed red pepper |
Directions:
1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated.
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