Classic puttanesca sauce with olives, capers, garlic, tomatoes and basil served over linguine or your choice of pasta.
Author: Erin Berdan
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
¼ cup extra virgin olive oil
4 garlic cloves, minced
3 tsp. anchovy paste
1 cup Kalamata olives, pitted and halved
Pinch dried red pepper flakes
3 tbsp capers, drained
2 (28 oz) cans whole tomatoes, crushed by hand
¼ cup fresh basil leaves, torn
1 pound pasta of your choice, cooked according to package directions
Instructions
Put a large saucepan over medium heat and add the olive oil. Add the garlic and anchovy paste and cook, until the garlic is softened and the anchovy paste melt into the oil. Add the olives, red pepper flakes, and capers, and let that cook for 3 minutes, stirring often.
Add the tomatoes with their juices and bring to a low simmer. Simmer for about 30 minutes, or longer, stirring occasionally. While your pasta cooks, tear the basil into the sauce and stir. Adjust seasoning if necessary.
Toss sauce with pasta and serve.
Recipe by white plate blank slate at https://whiteplateblankslate.com/simple-puttanesca-sauce/