Puttanesca Sauce

Puttanesca Sauce
Recipe type: Sauces
  • ⅓ cup extra virgin olive oil
  • 1 large medium onion, diced
  • 6 cloves of garlic, chopped
  • 3 tablespoons capers, drained
  • 1½ tablespoons anchovy paste
  • 3 cups coarse chopped roasted tomatoes
  • ½ cup pitted black olives, halved
  • ½ cup Kalamata olives, pitted and halved
  • A half handful of fresh herbs (torn basil, oregano and thyme)
  • Salt and pepper to taste
  1. Heat a large pan with the olive oil.
  2. Start to sweat the onions then add the garlic. (Tip: adding your herbs — whether fresh or dry — at this point really brings out their maximum flavor.)
  3. Sauté for 2 minutes and then add the rest of the ingredients. Bring to and let simmer for just 5 minutes.
  4. For more of a tomato sauce version add 12 ounces of tomato sauce or purée.