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.