Recipe

Puttanesca Sauce Recipe

	Eh270 / All my dishes 1 year, 11 months ago There's really no excuse to use store-bought tomato sauce when you can whip this up while the pasta cooks, and it will taste far superior. If you use fresh tomatoes, the sodium will be much lower as well. Prep:5m Cook:12m Servings:4	Eh270
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Ingredients

1 can peeled plum tomatoes OR 8 fresh plum tomatoes

2 cloves pressed or minced garlic

3 Tablespoons olive oil

2 Tablespoons capers

2 Tablespoons chopped olives

Salt and black pepper

Red pepper flakes

Directions

If you are using fresh tomatoes, core them and score the opposite side with an 'x' before dropping into boiling water for 30 seconds. Peel the skins off.

Slice the tomatoes in half and scoop out the seeds and juice. Using a fork or knife, break the tomato into pieces and set aside in a bowl.

Heat 2 tablespoons of the olive oil in a saucepan or skillet over medium heat. Cook the garlic until golden, stirring frequently.

Turn the heat down to medium-low, then add the tomato, capers, olives, red pepper flakes, and salt and pepper to taste. Stir frequently for 10 minutes. The tomatoes should break down and the sauce should begin to appear.

Add the last tablespoon of olive oil and stir before serving.

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