Puttanesca Sauce
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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