Malgerian Puttanesca

Secret family recipe from the Malge, but maybe not so secret since they got it out of a book and his mom hooked us up with her hand-written notes on it. The flexibility with regard to ingredients and flavors is nice; you can make with meat or without or to varying degrees of spiciness by playing with the chilies.

Serves 4-6, but we’ve seen it done at factor 500%, which generates a large batch suitable for deep-freezing and thawing when you need it.

1/4 cup olive oil
1/2 pound sliced bacon, cut crosswise into 1/2-inch-wide strips
6 medium garlic cloves, coarsely chopped
4 medium onions, coarsely chopped
3 small hot green chilies, coarsely chopped
1 28-ounce can whole tomatoes
1 can tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper


and these are the hand-written ingredients:
artichoke hearts
black olives
green olives

our_first_sauce.jpgIn a large skillet, heat the olive oil over medium heat. Add the bacon, garlic, onions, and chilies; sauté only until the bacon begins to brown, 5 to 7 minutes [note: if you overdo the bacon, you'll have to add extra sugar later to compensate for the bitterness of burnt bacon]. Add the tomatoes, breaking them up with your hands, then stir in tomato paste. Stir in remaining ingredients. Gently boil until thick, 15 to 20 minutes. Serve over cooked pasta.

What's your take on it?