Puttanesca

Name: Puttanesca
Ingredients: 1 tablespoon extra virgin olive oil; 4 -5 fresh garlic cloves; 1 (28 ounce) can whole tomatoes, with juice; 1/2 cup oil-cured olives; 5 tablespoons non perli capers, drained; 12 anchovies packed in oil; 1 teaspoon red pepper flakes; 1/2 teaspoon oregano; 1/4 teaspoon salt

9 ingredients

3 steps

Ingredients

1 tablespoon extra virgin olive oil
4 -5 fresh garlic cloves
1 (28 ounce) can whole tomatoes, with juice
1/2 cup oil-cured olives
5 tablespoons non perli capers, drained
12 anchovies packed in oil
1 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon salt

Directions

1

On medium low, first add in the anchovies and oil until nearly dissolved. Add in minced garlic and red pepper flakes. Cook for a minuet to remove raw garlic flavor.
2

Add in pitted, chopped olives, and rinsed capers. Stir and continue to saute. After about three minuets, add in tin of tomatoes. Break up some of the tomatoes with a fork.
3

Cook in a large pot uncovered until reduced. When the sauce begins to look red brown, taste for salt and heat. Adjust to taste. Let cook until the sauce is reduced and thickened.