header2021

Follow Detective Charlie Kerrian's Blog

KNR, p. 286 “Puttanesca Sauce” (Staten Island Gravy)

Our good friend and enthusiastic cook, Chin Bawambi, sent us a recipe for Puttanesca Sauce. Sheila and I followed the recipe and it’s a WOW! We took the photos before and after taste-testing and tried it with pasta as well as beef and chicken dishes. We can honestly say it’s a truly versatile sauce. Guarantee: no bodies were found anywhere on the premises while cooking. Sheila tells me that I did fall asleep on the couch with a satisfied smile after dinner, though. I believe her.

Puttanesca Sauce (Staten Island Gravy)

Chin Bawambi
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian

Equipment

  • Crock-pot

Ingredients
  

  • 1 28 oz can crushed tomatoes with basil
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon powdered or minced garlic
  • 1 14 oz can diced tomatoes with basil, garlic, oregano
  • 1 heaping Tablespoon capers
  • 1/4 cup sliced Kalamata olives
  • 1 2 oz can anchovy fillets in olive oil
  • 2 Tablespoons olive oil
  • 1 teaspoon Montreal steak seasoning (or to taste)

Instructions
 

  • Turn crock-pot on high.
  • Place crushed tomatoes, sea salt, oregano, and garlic in crock-pot.
  • Drain diced tomatoes and add to crock-pot.
  • Drain and mince capers, add to crock-pot, and blend.
  • Finely chop olive slices, add to crock-pot, and blend.
  • Pour olive oil from the anchovy can, plus the two Tablespoons of olive oil, into the crock-pot, keeping the anchovies in reserve.
  • Finely chop anchovies and add to crock-pot, blending in.
  • Add Montreal steak seasoning.
  • Stir all ingredients thoroughly.
  • Cook on high for 30 minutes, stir and drop temperature to low.
  • Cook an additional 45 minutes, stir again and check for flavor. If needed, add more steak seasoning to taste.
  • Cook for an additional hour.
  • Serve while hot or let cool for a bit and refrigerate up to a week in glass jars.
  • Serve with pasta, poultry, veggies, or meats.

Notes

Yields 48 ounces. We pour the sauce into Ball/Mason jars and refrigerate up to a week if not serving it right away.
Keyword Sauce
If you would like to share this article with your friends or post a comment - please click here to visit full story page.
tape2021
Scroll to Top