Grandpa Joe's
Spicy Marinara Sauce

This sauce goes extraordinarily well with seafood.

About this recipe

Mussels, clams, calamari, shrimp, and scallops are all family favorites.  Cooking them in a tomato sauce is only one option, of course, but the sauce should be light and tangy.  This one has proven to be very versatile.  The spiciness can be adjusted to your taste, but the red pepper flakes have their most dramatic effect if they are added at the last possible moment.

Ingredients

  • extra virgin olive oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 salt-packed anchovy fillets, chopped
  • 12 ounces tomato paste
  • 3 cups water
  • 1 cup dry white wine
  • 6 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil, chopped
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • kosher salt

Directions

  1. Heat the olive oil in a two-quart saucepan.  Sauté the chopped onions for about 10 minutes. 
  2. Add the garlic, anchovies, basil, and half of the parsley and sauté for another minute. 
  3. Add the tomato paste, water, wine, and black pepper.  Bring to a boil and simmer, covered, for 30 minutes.  
  4. Add more water to adjust the consistency, if necessary.  Season with kosher salt.   
  5. Just before serving, add the red pepper flakes and another 3 tablespoons of parsley.
Mussels with Spicy Marinara Sauce (over hidden linguine)!

Notes

  • Add your favorite seafood for the last five minutes to avoid over-cooking.
  • Adding the red pepper flakes just before serving creates a somewhat capricious taste effect.  Some "bites" will be spicier than others.  They will not all be the same.  If you prefer a more consistent taste effect, just add the pepper flakes earlier.
Posted: February 2014.