Description
This puttanesca sauce is quite possibly the best pasta sauce, especially if you’re a salt fiend like myself. It’s loaded with minced anchovies (which you can omit), capers, kalamata olives, garlic, and juicy tomatoes.
Ingredients
- ¼ cups Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- 6 Anchovy Filets, Minced
- ½ Tablespoons Crushed Red Pepper Flakes
- 4-½ ounces, weight Grape Tomatoes
- 1 Tablespoon Tomato Paste
- 35 ounces, fluid Whole Peeled Italian Tomatoes With Juices, Crushed By Hand
- Pinch Of Sugar
- 2 leaves Fresh Basil, Sliced Into Ribbons
- ¼ cups Chopped Kalamata Olives
- 1 Tablespoon Drained Capers
- 1 Tablespoon Butter (optional)
- Kosher Salt And Cracked Black Pepper To Taste
- Fresh Parsley, For Garnish
Preparation
Heat oil in a large saucepan. Add garlic, anchovies, crushed red pepper, and grape tomatoes. Simmer over moderate heat, stirring occasionally, until garlic is fragrant, about 5 minutes.
Add tomato paste and continue to cook, stirring, for 1 minute. Add canned tomatoes and juices. Add sugar, basil, olives, and capers. Season with kosher salt and cracked black pepper.
Bring to a boil, then lower heat. Allow sauce to simmer for 30 minutes, stirring occasionally, until it thickens and is reduced to about 3 cups. Taste, and season to your liking.
If desired, add butter and stir until it melts. This adds a wonderful touch of creaminess and can also lend a hand in reducing any acidity (see notes). When serving, garnish with fresh parsley.
This sauce keeps in the fridge for up to 3 days.
Notes:
1. If you find the sauce to be too acidic, you can add 1/2 teaspoon baking soda to neutralize the acidity. It will not affect the flavor.
2. If you find the sauce too runny (it happens!), sprinkle in 1/2 tablespoon cornstarch. This will help thicken the sauce without altering the flavor.
