Puttanesca Sauce
Yield:  4-6 Servings

Inspiration

Puttanesca is similar to marinara sauce, but it is tart and spicy.  It should be “hot” enough to establish a bite, but the pepper should not overpower the delicate flavor of the herbs.

Ingredients

1/4 cup extra virgin olive oil (for low fat, use 2 tsp.)
2 tsp. finely minced garlic
1 14 1/2 oz. can premium diced tomatoes in puree
3/4 cup calamata olives, pitted and chopped
1/2 bunch Italian parsley, leaves only, finely chopped, or 2 tbsp. dried
1 bunch fresh basil, chopped, or 3 tbsp. dried.
1/2 tsp. crushed red pepper flakes
1/3 cup capers plus 2 tbsp. caper juice
kosher salt to taste
1 anchovy, minced, or 1 tsp. anchovy paste (optional)

Procedure

1. Heat garlic in olive oil on low, until it softens and releases acid, about 3 minutes.
2. Add tomato, olives, parsley, and basil.  Simmer until herbs are absorbed and softened, 5 more minutes.  Add crushed pepper, capers and anchovy.
3. Simmer for 5 minutes until flavors have set.  Taste for “heat”; if it doesn’t taste spicy enough for you, add 1/4 tsp. crushed pepper flakes and let the sauce sit over warm heat for 5 more minutes.  Taste again, and then add salt if necessary.

To serve with Pasta:  Ladle about 1/2 cup over the top of cooked, slightly oiled pasta, and serve with grated Parmesan.  (Use less sauce than with marinara)

As a side sauce for chicken, fish, or as a spread for bruschetta:  Heat or use at toom temperature.

Keeps tightly covered in the refrigerator for two weeks.