Off the Boat Sicilian Pasta Sauce
Transport your taste buds straight to Sicily with this hearty and flavorful "Off the Boat Sicilian Pasta Sauce." Bursting with Mediterranean flair, this sauce combines the richness of San Marzano tomatoes, the umami depth of anchovy fillets, and the briny tang of capers and black olives. Enhanced with fresh herbs like basil and parsley, and a hint of dry red wine, this slow-simmered dish brings authentic Italian comfort to your table. Perfectly balanced with a touch of sugar and spice from crushed red pepper flakes, this sauce is an irresistible pairing for your favorite pasta. Whether you're hosting a dinner party or craving a cozy night in, this 75-minute masterpiece guarantees to impress with its bold and rustic flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 28 ounces crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 0.5 cups dry red wine
- 2 fillets anchovy fillets, finely chopped
- 0.5 cups fresh basil leaves, chopped
- 0.25 cups fresh flat-leaf parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons capers, drained
- 0.5 cups black olives, pitted and sliced
Instructions
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring often, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Add the tomato paste to the pan and stir for 1-2 minutes, allowing it to caramelize slightly.
Pour in the crushed San Marzano tomatoes, followed by the red wine, and stir to combine.
Mix in the anchovy fillets, basil, parsley, oregano, and crushed red pepper flakes.
Season the sauce with sugar, kosher salt, and freshly ground black pepper.
Reduce the heat to low and allow the sauce to simmer uncovered for 60 minutes, stirring occasionally to prevent sticking.
During the last 10 minutes of cooking, stir in the capers and black olives.
Taste the sauce and adjust seasoning if needed.
Serve the sauce hot over your favorite pasta, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
