Puttanesca

By GrandmaFred

Pasta with a homemade tomato-garlic-olive-caper-anchovy sauce

Ingredients

• 1/2 cup extra virgin olive oil
• 1 (2-ounce) can anchovy fillets, undrained, or 2 Tbsp. anchovy paste
• 4 cloves garlic, crushed or minced
• 1 (28-ounce) can diced tomatoes
• 1 (2 1/2-ounce) jar or 1/4 cup capers, drained
• 1/2 cup black or kalamata olives, coarsely chopped
• Freshly cracked black pepper to taste
• 1/2 pound pasta such as penne, ziti, broken lasagna, etc.

Preparation

Step 1

Place all ingredients with the exception of the pasta in sauté pan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Boil pasta — no need to salt the water — drain, and toss with sauce.