Puttanesca Sauce

Ingredients

• 3 Tbs Olive Oil
• 4 Anchovy Fillets - Rinsed & Chopped
• 3 Cloves Minced Garlic
• 1/2 Tsp Crushed Red Pepper Flakes
• 28-oz Can Whole Peeled Tomatoes - Roughly Broken Up By Hand
• 20-25 Kalamata Olives - Pitted & Sliced Length-Wise
• 2 Tbs Capers - Drained
• 1/4 Cup Fresh Parsley Leaves - Coarsely Chopped
• Ground Black Pepper
• Kosher Salt

Preparation

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or to preferred tenderness
• In a medium skillet heat olive oil then combine garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden (about 5 minutes). Then add capers and olives and stir to combine
• Break up tomatoes by hand over the skillet and add juice from can, stir to combine, and bring to a bare simmer. Continue to simmer for at least 10 minutes
• Drain pasta through a colander, add drained pasta to sauce and top with parsley
• Season with salt and pepper. Be generous with the pepper and scant with the salt - the dish will be plenty salty from the other ingredients

Tony Federico