Mama T's Puttanesca Sauce
Served over bucatini (or spaghetti).
Ingredients
- 4 tbsp Olive oil, extra-virgin
- 2 clove Garlic, large, minced
- 1 can Tomato, 28-ounce San Marzano
- 1/4 cup Black olive, oil-cured, chopped not too finely
- 2 tbsp Capers, brined
- 1 tsp Red pepper flakes, crushed
- 1/2 tsp Oregano, dried
- Black pepper, freshly ground, to taste
- 1 can Anchovy, 2-ounce, packed in oil, blotted with paper towels
- 1/4 cup Parsley, flat-leaf, chopped, to finish
- 1 lb Spaghetti, or bucatini, cooked per the package
Directions
- Squish the tomatoes by hand in a bowl, breaking them up as much as possible.
- Heat the olive oil and garlic in a large saute pan over medium heat just until fragrant, about 30 seconds, without browning. Add the tomatoes, olives, capers, pepper flakes, oregano and black pepper.
- Simmer, breaking up the tomatoes as it cooks. Add the anchovies and break them up too.
- After about 15 minutes, as the sauce comes together, finish with the parsley and serve over the pasta.