Homemade Puttanesca Sauce
Delicious and fresh tasting homemade Puttanesca sauce.
- 28 ounce can of whole peeled tomatoes
- 1 tbsp capers
- ½ cup green pitted olives
- ½ tsp red pepper flakes
- 4 cloves of garlic, peeled and smashed
- 2 anchovy filets
- salt and black pepper to taste
- ½ pound spaghetti
- grated Parmesan
- fresh basil
In a pot, add the first six ingredients and bring to a boil.
Reduce the heat and simmer on low fo 15-20 minutes.
Transfer the sauce to a blender and pulse a few short times.
Taste the sauce and add salt and black pepper if desired.
Cook the spaghetti as per the directions on the pack.
Drain and add the sauce to the cooked pasta.
Stir and serve with Parmesan and fresh basil on top.