Italian Puttanesca Sauce
If you love foods with extreme flavor then you will love this sauce!… serve on cooked pasta
I strongly recommend to make this sauce a day or up to 3 days ahead and refrigerate, the flavors will blend and intensify, make this as spicy as you like by adjusting amount of chili flakes
Servings 6-8
INGREDIENTS:
olive oil
1 medium onion chopped
6 large garlic cloves, minced
1/2 teaspoon crushed chili flakes, or adjust to taste
3 teaspoons dried basil
1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)
1/4 cup tomato paste
1/2 cup dry red wine
2 (28 ounce) cans cans Italian diced tomatoes, undrained
1/3 cup chopped pitted green olives
3 tablespoons chopped fresh parsley
1 tablespoon capers
2 teaspoons anchovy paste
1 teaspoon sugar, or as needed
salt and fresh ground black pepper, to taste
INSTRUCTIONS:———————————–
Heat oil in a saucepan or large skillet over medium-high heat using enough oil to coat the bottom of your saucepan.
Add onion and saute for about 3-4 minutes or until softened.
Add in garlic, chili flakes, dried basil and Italian seasoning; cook stirring for 2 minutes.
Add in tomato paste; stir and cook over medium heat for about 2 minutes.
Add in wine; stir for 2 minutes, then add in both cans of diced tomatoes with their juice; bring to a simmer over medium heat.
Cook uncovered over low heat for about 1 to 1-1/2 hours or until the sauce has thickened and some of the juice from the canned tomatoes has reduced.
Stir in olives, parsley, capers and anchovy paste, season with salt and pepper; bring back to a low simmer and cook stirring for about 5-8 minutes
Add in sugar as needed.
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Delicious! I did use more chili flakes then the 1/2 tsp and it was perfect
Thanks Kitten!