Puttanesca Sauce, v2

Ingredients

• Extra Virgin Olive Oil

  Olio Carli

  25g

• Garlic

  Raw

  29g

• Anchovy Fillets

  Pastene

  14g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pitted Olives Jubilee

  DeLallo

  137g

• Capers

  Mezzetta

  48g

• Crushed Tomatoes with Basil, Organic

  Muir Glen

  446g

• Tomatoes, Diced, 100% Natural

  Hunt's

  418g

• Tomato Paste

  Paste, Hunts

  28g

• Dry White Cooking Wine

  La Vina

  47g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  10g

Directions

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
2. Add white wine. Simmer until the wine is reduced by half.
3. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
4. (source: https://www.foodnetwork.com/recipes/rachael-ray/pasta-puttanesca-recipe-1911181)