Puttanesca Sauce
Recipe Courtesy of April Stamm
Serves 4
3 Tablespoons extra virgin olive oil
1 1/2 Tablespoons garlic, finely chopped
1 teaspoon anchovy paste or finely chopped anchovies
3 Tablespoons, nonpareil capers
2/3 cup pitted kalamata style olives, roughly chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
2 28oz cans diced tomatoes
kosher salt
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
In a very large, deep heavy bottomed strait sided sauté pan (at least 15 inch in diameter and 2 inches deep) or a stock pot, drizzle olive oil and sprinkle in the garlic. Put the pan on very low heat, cooking the garlic gently for 3 minutes; be careful not to burn. Add the anchovy paste or chopped anchovies and cook gently for 1 minute. Turn the heat to medium-high and add the drained capers, olives, ground black pepper, and red pepper flakes and cook for 1 minute. Add the chopped tomatoes and bring to a low simmer. Add salt to taste (salt may not be necessary depending on the saltiness of the anchovies, olives, and capers). Add the parsley and basil and stir to combine.
Classically this sauce is served with pasta. It is also a great sauce for chicken!
