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Pasta Puttanesca

If you love spaghetti with tomato sauce, this is a great variation.  A salty bite from the olives, a little spice from the red pepper -- this is the perfect one-pot sauce for any time of year.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tin anchovy filets
  • 4 cloves garlic finely minced or crushed
  • 35 oz whole plum tomatoes drained
  • 2.5 oz capers drained
  • 1.5 cups pitted black olives coarsely chopped
  • 1/8-1/4 tsp red pepper flakes adjust level to taste
  • black pepper to taste

Instructions

  1. In a large saucepan, add oil, anchovies and garlic over medium heat.  Mash anchovies until they melt into the oil.

  2. Add drained capers and red pepper flakes.  Stir constantly for 30 seconds.

  3. Add tomatoes and olives.  Mash the tomatoes slightly so they pop and begin to break down. Stir and bring to a simmer over medium heat. 

  4. Reduce the heat to low and simmer, uncovered, for 1 hour, stirring occasionally. Season with pepper.