Pasta Puttanesca

🧂 Ingredients

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves

  peeled and chopped
• 6 anchovy fillets

  chopped
• 1/4 Tsp crushed red pepper
• 1 Tbsp. tomato paste
• 1 35 oz. can whole peeled Italian tomatoes with their juices

  crushed
• Pinch of sugar
• 1/4 cup chopped Kalamata olives
• 1 Tbsp. capers

  drained
• Salt and freshly ground pepper

  to taste
• Fresh basil for garnish

  optional

Instructions

• 1 In a large saucepan, heat the oil.
• 2 Cook the garlic, anchovies and crushed red pepper over moderate heat, stirring
  occasionally, until golden, about 5 minutes.
• 3 Add the tomato paste and cook, stirring, for 1 minute.
• 4 Stir in the sugar, olives and capers.
• 5 Add the canned tomatoes with their juices.
• 6 Season with salt and pepper and bring to a boil.
• 7 Simmer the sauce over low heat, stirring occasionally, until it thickens and
  reduces about 30 minutes.
• 8 While the sauce is simmering, cook the pasta, per directions on the box.
• 9 When pasta is cooked al dente, using a pasta strainer, transfer cooked pasta
  into the sauce pan and allow it to continue to cook in the sauce, about 1-2
  minutes.
• 10 Season again with salt and pepper and garnish with basil if desired.

Nutrition Info