This simple sauce comes together very quickly and gets its lovely flavor from the fresh tomatoes and a splash of ouzo which works beautifully with the seafood and the tomatoes.  As always, you should look for the ripest and most flavorful tomatoes available.  I love the san Marzano tomatoes, they are dense with tomato flavor and a little less juice than the cherry tomatoes.  If you don’t have ouzo, you could opt for a little Pernod instead which will lend the same anise flavor.

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