Italian Spaghetti Sauce Recipe

It really is that this Italian spaghetti sauce recipe fits well as a vegetarian spaghetti sauce too!

As usually I recommend you to use if possible San Marzano plum tomatoes as it will make a great difference in taste.

And of course this recipe is easy as the homemade spaghetti sauce recipe which I have published as one of my "Poker" sauces.

Ingredients: serves 4

With these ingredients you will make enough sauce to season about 12 oz (340g) of spaghetti.

- 1 lb (450gr) pureed canned San Marzano or fresh if available
- 10 to 15 Kalamata pitted olives
- 1 tbsp (15gr) salted capers (rinse the cappers with lukewarm water as they are very salted)
- 1 shallot
- 1 chili pepper

TIP!
Shallots with their sweet and more delicate flavor, make a nice onion-substitute in a variety of Italian dishes.

Unlike most green and black olives, Kalamata olives are deep in color. They may appear almost dark brown or black.

Preparation: easy 20 minutes

1. Chop the tablespoon of desalted capers with 3 or 4 olives.

2. Cook for about 10 minutes the tomato puree with 4 tablespoons of olive oil, one chopped shallot, and the mix of olives and capers previously prepared.

3. When cooked, add 10 to 15 pitted olives, a few more whole capers and a few pieces of chili as you like. Now the sauce is ready to season over your spaghetti.