Yield: Yields 1 quart.
A stash of marinara in the freezer means you can produce a range of sauces and soups in minutes. Use on pasta, polenta, and pizza; season and bind casseroles and baked pasta dishes; pour over baked chicken or fish; thin with stock and use as a braising liquid for meatballs, stews, and pot roasts; use as a soup base for vegetable and meat soups.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Puttanesca Sauce: Make the basic recipe. Heat 3 Tbs. olive oil in a large frying pan over medium heat. Add 5 chopped anchovy fillets and cook, stirring, until they begin to dissolve. Add the basic sauce and bring to a simmer. Stir in 1/3 cup drained capers, 1/2 cup pitted and chopped black olives, and 1/2 tsp. red pepper flakes or to taste.
Porcini Sauce: Make the basic recipe. Soak 2 oz. dried porcini mushrooms in hot water to cover until soft, about 25 minutes. Drain and reserve 1/3 cup of the soaking liquid. Squeeze the mushrooms dry, chop them, and add them to the basic sauce. Strain the reserved porcini soaking liquid though a coffee filter and add it to the sauce. Simmer until thick and not at all watery, 15 to 25 minutes.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?