Puttanesca Sauce
Ingredients
1/4 cup Cold Pressed Olive Oil
1 cup Onion, finely chopped
6 cloves Garlic, minced
28 ounce Tomatoes, crushed, with juice
1 cup Kalamata Olives, tightly packed, pitted, and halved
2 tablespoons Tomato Paste
2 tablespoons Capers, drained
2 tablespoons Anchovy Fillets (about 8 fillets, optional), minced
1/2 teaspoon Italian Seasoning or Basil, dried and crushed
1/2 teaspoon Cayenne or Red Pepper Flakes, dried and crushed
Sea Salt, to taste
Black Pepper, freshly ground
Directions
1. In a large pot heat the olive oil over medium high heat
2. Add the onion and saute until soft and lightly caramelized, about 6 minutes
3. Add the garlic and cook an additional 2 minutes
4. Add the tomatoes and the remaining ingredients
5. Simmer until the sauce is thickened and slightly reduced, about 40 minutes
6. Adjust seasoning, to taste, cover and set aside