Spicy tomato sauce…a fabulous OAMC treat

Although I’d like to call this spaghetti sauce, it really needs a more robust pasta to hold up under the weight of it I’ve served it with both fettucini and with penne , and both are well-suited to this amazing sauce. You can also use it with chicken, meatloaf, or baked potatoes…either out of the oven or fresh off the grill! Very versatile, and just delicious.

Each batch of this recipe will smother 1 to 1-1/2 lbs of pasta, so think about doubling or tripling it for your OAMC session. Don’t forget to check out these other OAMC recipes too!

Spicy Tomato Sauce

3 T olive oil
Onion, chopped
2 cloves of garlic, chopped
Carrot, chopped
Celery, chopped
28 oz can of crushed or diced tomatoes
Salt and pepper
Bay leaf
6-10 anchovies, chopped

1 c black olives (kalamata preferred), chopped
2 T capers, drained
1 T red pepper flakes

In a large sauce pan or pot, heat the oil and saute the onion through celery until soft. Add the tomatoes and bring to a boil. Reduce heat, add seasonings and anchovies, and allow to simmer covered for about an hour.

Remove the bay leaf and add the rest of the ingredients. Heat through for 5 to 10 more minutes and either serve or freeze for later. Or both!

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