Puttanesca Sauce

By carvalhohm2

Ingredients

• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 6 garlic cloves, coarsely chopped
• 2 (28-ounce) cans whole tomatoes, undrained, coarsely chopped
• 1 tablespoon tomato paste
• 2 (2-ounce) cans anchovies, packed in oil, undrained, coarsely chopped
• 2 (2 1/4-ounce) cans sliced black olives, drained
• 1 tablespoon capers, rinsed and drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper

Details

Servings 7
Cooking time 45mins
Adapted from mrfood.com

Preparation

Step 1

In a large soup pot, heat the oil over medium-high heat. Add the onion and garlic and cook for 6 to 8 minutes, or until the onion is tender.

Add the remaining ingredients, reduce the heat to medium, and cook for 30 more minutes, allowing the flavors to "marry", stirring occasionally.

Makes about 7 cups.

Notes:
Since this recipe makes so much sauce, make sure to place any leftovers in an airtight container and store in the refrigerator. It should last that way for up to a week, but for longer storage, freeze until ready to use.