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Pasta Puttanesca Sauce

List of Ingredients



2 cans (2 lb. 3 oz. Each) peeled Italian plum tomatoes
1/3 cup Extra Virgin Olive Oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes (or to taste)
12 black olives, minced (pitted)
1/4cup drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 cup chopped Italian parsley
(plus additional for garnish)



2 cans (2 lb. 3 oz. Each) peeled Italian plum tomatoes
1/3 cup Extra Virgin Olive Oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes (or to taste)
12 black olives, minced (pitted)
1/4cup drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 cup chopped Italian parsley
(plus additional for garnish)




Recipe



Chop tomatoes and add to Olive Oil in a skillet. Bring and keep at a boil while adding all remaining ingredients, one at a time, stirring frequently. Reduce heat slightly and continue to heat for a few minutes or until the sauce has thickened to your liking. Serve immediately over hot pasta and garnish with the additional chopped parley.