directions
-
1
Heat oil in a large skillet add the garlic and saute over low heat for about 1 minute; do not brown
-
2
Stir in tomatoes and their juice, olives, capers, red pepper, oregano and pepper
-
3
Cook over medium heat, stirring to break up tomatoes until the sauce thickens, about 15 minutes
-
4
Stir in anchovies and parsley
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5
Simmer for 2 minutes and add salt to taste
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6
Serves 4 to 6.
Sauce Alla Puttanesca
ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups peeled, chopped fresh Italian plum tomatoes
- or 1 (28-ounce) can Italian plum tomatoes, coarsely
- chopped (reserve and use the juice)
- 1/2 cup chopped, pitted, salt-cured black olives
- 2 teaspoons small capers, rinsed
- 1 teaspoon crushed red pepper, or to taste
- 1/2 teaspoon dried oregano
- 1 (2 ounce) can flat anchovies, drained,
- blotted dry, cut into small pieces
- freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat-leaf parsley