Oh wow. This is a game changing pasta sauce. It was so tangy and bright and rich, and the best part, EASY. So easy. You just throw it all in a baking dish and put it in the oven. I was inspired by this recipe, but tweaked it a little to give it a little of a puttanesca feel. We finished dinner in record time. Yum! It would also be great for a big group. Lasagna has that great smell and flavor of slightly burnt tomato sauce from the bits that stick to the pan and brown up - this has it too and it's delicious. Your kitchen/house/apartment will smell like heaven.
Ingredients:
3 anchovy fillets
1/2 tsp red pepper flakes
1 28 oz can whole peeled tomatoes, with their juices
8 cloves garlic, peeled and crushed
1 tsp capers, roughly chopped
1 small zucchini, slied in half lengthwise and sliced in 1/4" half moons
4 tbsp butter
1/2 tsp balsamic vinegar
salt
Directions:
Preheat the oven to 425. In a baking dish or cast iron skillet, mix all the ingredients.
Bake for 30-40 minutes, taking it out half way to stir.
(This is it half way through)
At the end, it's this beautiful, partially caramelized saucey mix.
Using a potato masher or the back of a spoon, mash up the sauce a bit. Cook whatever pasta you want and put it right into the baking dish with the sauce.
Toss it all together to incorporate fully.
Top with some pecorino and devour.
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