Just In --- Sundried Tomatoes and Sauce Mixes

Just In --- Sundried Tomatoes and Sauce Mixes

John Haddad

Sundried Tomatoes These succulent, tender, sun-dried tomatoes from Puglia in southern Italy are vine-ripened and dried the traditional way in the sun with no additives or sulfur. Enjoy their rich flavor in sandwiches, sauces, antipasti, or simply drizzled with olive oil.

Puttanesca One of the most well-known sauces throughout Italy, the name is an ode to the ladies of the night who would throw together whatever they could find in the kitchen (tomatoes, capers, olives, garlic) and make a quick sauce before going to work!

Cacciatora This rustic sauce is prepared "hunter-style" or cacciatora. For a traditional cacciatora-style pasta, reconstitute in water, saute in olive oil, add tomatoes and reduce the sauce. Also great with chicken!

Arrabbiata Arrabbiata ("angry") sauce is especially popular in central and southern Italy, where they like piccante. Use this sauce sparingly, as you would add spices. For spaghetti alla mezzanotte, use a few tablespoons, reconstitute with water, saute' in olive oil, and coat spaghetti. Sprinkle with Italian parsley before serving.

Boscaiola From Calabria, this dried Boscaiola sauce roughly translates "in the style of the woodsman". Eggplant, onions, mushrooms, tomato flakes, bell pepper, garlic, and spices reconstitute into a hearty, tasty sauce when sauteed in extra virgin olive oil. Add San Marzano or piennolo tomatoes, cook down, and serve over pasta.

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