Puttanesca Sauce

  • 45 mins
  • 12 ingredients
  • Servings 6-8
  • Prep 15 min
  • Cook 30 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 1 tbs extra virgin olive oil
  • 6-8 cloves garlic, minced
  • 3 (14 oz) cans crushed tomatoes, un-drained
  • 1 tsp crushed red pepper
  • 1/4 cup pitted Kalamata olives, chopped
  • 1/4 cup capers, drained
  • 2 tbs balsamic vinegar
  • 1 tbs fresh thyme, crushed
  • 2 tsp dried oregano
  • kosher salt and black pepper to taste
  • 2 lbs pasta, cooked according to package directions
  • freshly grated Parmesan cheese for serving
  • In a sauce pan, heat the olive oil over medium heat.
  • Add the garlic and cook for about 30 seconds, then stir in the crushed tomatoes, red pepper flakes and bring to a boil.
  • Stir in the olives, capers, balsamic vinegar, thyme, salt and pepper. Reduce heat to a simmer.
  • Simmer uncovered for about 30 minutes.
  • Serve over pasta and sprinkle with Parmesan cheese.

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