Pasta Puttanesca Sauce

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4 Servings
Tomatoes
Italian
Meatless Winter Valentines Day Spring Fall Sauces Tomatoes Italian

1/4 cup ra virgin olive oil
3 lic cloves peeled
6 Anchovie fillets canned in ve Oil (flat not rol
1/4 teaspoon Crushed pepper flakes
1 tablespoon ato paste
1 35 oz. Whole peeled atoes can puree
ar pinch
2 il sprigs
1/4 cup amata olives
1 tablespoon er's drained
t
per

Make sure you have all ingredients prepped. In a large saucepan, heat the oil. Add the garlic, anchovies (don't cut them up) and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.Add the tomato paste and cook, stirring, for 1 minute. Add the pureed canned tomatoes. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.


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