Puttanesca Sauce

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Servings 0

Ingredients
  

  • 50 ml extra virgin olive oil
  • 4 to 8 anchovy fillets use to your liking
  • 1 teaspoon red pepper flakes
  • 4 to 5 large garlic cloves minced
  • 1 large whole peeled tomatoes
  • ½ cup pitted kalamata olives sliced
  • 3 tbsp capers
  • 2 tsp dry oregano
  • pinch salt
  • ½ cup chopped parsley

Instructions
 

  • In a large, deep pan, heat the extra virgin olive oil to a medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavour).
  • Add the garlic and cook for about 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
  • Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
  • Garnish with the remaining olives and capers and fresh parsley.
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