Puttanesca Sauce

By debbreck

Ingredients

• 1 can chopped tomatoes (approx. 2.14 oz.)
• 3 cloves garlic, crushed
• 1/4 cup olive oil
• 1/2 cup large pitted black olives
• 3 pieces anchovies, rinsed and sliced
• 2 tbsp. capers
• 2 tbsp. tomato paste
• 1/2 tsp red pepper flakes
• 3 tbsp chopped parsley
• 1 lb. pasta of choice (spaghetti suggested)
• salt and pepper to taste

Preparation

Step 1

Heat olive oil in a medium saucepan and saute garlic until golden brown. Drain and quarter black olives (Kalmata olives may be substituted). Thinly slice anchovies. Add chopped tomatoes,olives, anchovies, tomato paste, and capers to the oil and garlic.

Stir until blended. Season to taste with salt, pepper, and red pepper flakes.

Bring water to boil with 1 tbsp of oil and a pinch of salt in a large pot and cook pasta until al dente. Drain, mix with sauc3e and top with chopped parsley.

Serve.