I’m excited about this recipe. Not only is it my first recipe that is one of my own, usually my hubby is the culinary genius, but it’s also in honor of my dad. My dad’s mom was one heck of cook, or so I am told. Grams passed away when I was young so I don’t have an abundance of memories but there is one thing I will never forget. Her sauce. And I remember it so well because it is something my dad and my uncle RAVED about. After she passed her sauce became nothing more than a fond memory since no one knew the recipe.
Dad has been talking about this sauce for years. Every time Italian food comes up he scoffs at the idea of restaurants and reminisces about THE SAUCE. It’s a Sicilian style sauce combining things not traditionally thought of when you think spaghetti sauce. It has raisins, pine nuts and ANCHOVIES. I know what you’re thinking, but they just add this salty, subtle flavor that gives the sauce richness and depth. The pine nuts add a buttery flavor and a bit of texture and the raisins are the sweetness this sauce need to balance the salt of the anchovy and the tang of the tomato. Even as a kid I thought it was the best and what kid likes anchovies?!
Well, last year my cousin got a hold of the recipe. That brought this legendary sauce back to life! My dad started drooling for it yet again, so on our latest visit I decided to try my hand at making a batch. Now I didn’t have the exact recipe on hand, but I had the basics and decided to go for it. And it came out awesome!! Patting myself on the back a bit but my parents looked at my cooking skills completely differently after tasting this sauce. They talked about it for days!
I know it sounds a bit different but trust me, it’s something you have to try. Remember, like all of our recipes, if there’s something you don’t like then just leave it out. For this recipe though, you’re not getting the full experience of this Sicilian legend unless you have the anchovies, raisins and pine nuts.
Ingredients
- 1/4 C olive oil
- 6 cloves garlic, roughly chopped
- 1/2 yellow onion chopped
- 4 anchovies in oil
- 1 large can whole San Marzano tomatoes, crushed by hand
- 1 large can San Marzano crushed tomatoes
- 1/2 C lightly toasted pine nuts
- 1/4 C raisins - golden preferred
- 1 tsp dried oregano
- 1tsp dried basil
- 1 Tbsp garlic powder
- Splash of balsamic vinegar
- Crushed red pepper to taste
- Salt and pepper to taste
- Fresh chopped parsley to finish
Instructions
- 1. In a large pot - we love the Lodge Dutch Oven
- heat oil on medium heat, add anchovies and crushed red pepper and cook until anchovies have dissolved. Add garlic and onion and cook until slightly golden. Then add in the tomatoes, spices and balsamic vinegar. Let simmer for approximately 20-30 minutes.
- 2. Add in the toasted pine nuts and raisins and let simmer on low for a minimum of 1 hour. I like to let it go all day. The house smells incredible!
- 3. Serve over al dente spaghetti and top with chopped parsley
- heat oil on medium heat, add anchovies and crushed red pepper and cook until anchovies have dissolved. Add garlic and onion and cook until slightly golden. Then add in the tomatoes, spices and balsamic vinegar. Let simmer for approximately 20-30 minutes.
Get outside your comfort zone and try this authentic Sicilian style red sauce. Made by a Gram and approved by four generations!
