Putanesca Sauce

Puttanesca Sauce Recipe

Ingredients:

Serving 

• 1/4 cup olive oil

• 1 cup finely chopped onion

• 6 cloves minced garlic

• 2 (28-oz) cans roma plum tomatoes, broken into pieces, with juice

• 1 cup tightly packed, pitted , and halved kalamata olives

• 2 tbsp tomato paste

• 2 tbsp drained capers

• 2 tbsp minced anchovy fillets (about 8 fillets)

• 1/2 tsp dried crushed basil

• 1/2 tsp dried crushed red pepper flakes

• salt

• 1 lb penne pasta, cooked to al dente 

Directions:

1. In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.