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Sun-Dried Tomato Sauce

Salsa di Pomodori Secchi

Makes 1 Cup

I demonstrated this sauce for guests at a dinner at the Four Seasons Hotel in Boston. From the looks on peoples' faces, it was a winner. This dense sauce can be made in minutes. Be sure to toss and coat the spaghetti or rigatoni well with the sauce.


1/4 cup Filippo Berio extra-virgin olive oil

1 large clove garlic, peeled and minced

4 anchovies in olive oil, drained and chopped

1 tablespoon salted capers, rinsed

1 cup oil-packed sun-dried tomatoes

4 tablespoons dry red wine

Coarsely ground black pepper to taste

Grated Parmigiano-Reggiano cheese, for serving


In a skillet, heat the olive oil, add the garlic and anchovies, and stir with a wooden spoon until the anchovies dissolve into the oil. Add the capers, tomatoes, and wine and cook 2 minutes, stirring often. Transfer the mixture to a food processor and pulse until the tomatoes are in small bits. Return the sauce to the skillet and reheat just before serving.

This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1993.


  1. Debbie Sernicola's avatar

    Debbie Sernicola

    Excellent choice for a quick meal. I saw Maryann make this dish on television on Saturday morning and couldn't wait to try it. It was well worth the wait!!!!

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