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 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


  1. 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 was featured on Season 19 - Episode 1903.

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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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The sun-dried tomatoes link in the recipe is broken, webmaster.

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