Puttanesca Sauce

• Gluten free

• Seafood

  • 6 Anchovy, fillets

• Produce

  • 2 Basil, sprigs
  • 3 Garlic cloves
  • 1 35-ounce can Italian tomatoes with their, whole juices

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Capers
  • 1/4 cup Kalamata olives

• Baking & Spices

  • 1/4 tsp Red pepper
  • 1 Salt and freshly ground pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on foodandwine.com

Description

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, peeled
• 6 anchovy fillets
• 1/4 teaspoon crushed red pepper
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• Pinch of sugar
• 2 basil sprigs
• 1/4 cup chopped kalamata olives
• 1 tablespoons capers, drained
• Salt and freshly ground pepper

Directions

• In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.