The Simplest Puttanesca Sauce

Name: The Simplest Puttanesca Sauce
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: ¼ cup Extra Virgin Olive Oil (1/4 to 1/2 cup extra virgin olive oil (I use 1/4 cup now) — up to 0.5); 1 can Anchovies (1 can (2 ounces) anchovy fillets, undrained); 4 cloves Garlic (4 cloves garlic, crushed, see notes); 1 can San Marzano Tomato (one 28-ounce can San Marzano plum tomatoes); ¼ cup Capers (1 jar (2.5 ounces) or 1/4 cup capers, drained); ½ cup Kalamata Olive (1/2 cup black or kalamata olives, pitted and coarsely chopped); 0 pieces Black Pepper (freshly cracked black pepper to taste); ½ lb Pasta (1/2 pound pasta, such as campanelle, orecchiette or other, see notes)

A simple, slow-simmered Italian sauce with anchovies, garlic, San Marzano tomatoes, capers, and olives, served over pasta.

65 minItalian

Servings4

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Pescatarian
Halal

Steps

1Place all ingredients with the exception of the pasta in large pot or wide-mouthed sauté pans. Bring to a simmer over medium heat. Reduce heat to low and simmer for 1 hour, stirring every so often — you need something like a potato masher or flat-bottomed whisk or wooden spoon to gently crush the tomatoes as well as the garlic cloves every so often. The anchovies dissolve on their own, but the tomatoes and garlic need assistance.
2Boil pasta — no need to salt the water — drain, and toss with sauce.