Classic Puttanesca Pasta Sauce
Serves 4
10 mins prep
15 mins cook
25 mins total
A bold, chunky Italian tomato sauce made with whole canned tomatoes, anchovies, capers, and olives. Ready in 25 minutes, makes enough sauce for a pound of dried pasta.
Empty the can of tomatoes into a mesh colander set over a bowl — this will drain off excess water. Discard the water and add the tomatoes to the bowl. Crush them with your hands or use a potato masher or wooden spoon. Set the bowl aside.
Add ¼ cup extra virgin olive oil, 3-4 oil-packed anchovies, 2 tablespoons capers, and ½-1 teaspoon crushed red pepper to a 10-12-inch saute pan or skillet and place over medium-high heat. Cook until the anchovies break down easily with a spoon and the capers begin to sizzle, about 2 minutes.
Stir in 2 tablespoons pressed or grated garlic and 1 tablespoons tomato paste. Cook another 30 seconds to one minute, just until the garlic is aromatic. Add the reserved drained tomatoes, ⅓ cup green or black olives (such as Castelvetrano or Gaeta) and ½ teaspoon kosher salt.
Bring the sauce to a simmer. Cook 15 minutes, stirring frequently, until the sauce has thickened. Add the parsley and serve over hot cooked pasta.