Puttanesca Sauce

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onion
6		Garlic cloves - minced
2		Roma plum tomatoes - (28 oz ea) - broken into pieces,
		With juice
1 cup	237ml	Pitted halved Kalamata olives - (tightly packed)
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Drained capers
2 tablespoons	30ml	Minced anchovy fillets - (abt 8)
1/2 teaspoon	2.5ml	Dried crushed basil
1/2 teaspoon	2.5ml	Dried crushed red pepper flakes
		Salt - to taste
1 lb	454g / 16oz	Penne pasta - cooked al dente

Recipe Instructions

In a large pot heat the olive oil over medium-high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

This recipe yields about 4 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B18) - from the - TV FOOD NETWORK

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