Puttanesca Sauce

2 Tbsp Olive Oil
3 garlic cloves, chopped
1/4 tsp hot pepper flakes
1 – 6oz. jar, oil cured olives (pitted if desired)
1 tbsp capers, rinsed and drained
1 28oz. can italian peeled tomatoes, drained and chopped
1/2 tsp salt – if desired
1/4 tsp pepper
5 or 6 filets of anchovies (optional)

In large frying pan, heat olive oil over medium heat. Stir in garlic, pepper flakes and anchovies. Cook about 1 minute, until fragrant. Add olives, capers and tomatoes. Cook stirring occasionally 8 to 10 minutes or until sauce thickens. Season with salt and pepper.

Enough for 1lb. of pasta.

Thanks to Mrs. D¬Aprile for the recipe!

Posted on
Sunday, March 18th, 2007
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