September Recipe: Puttanesca Sauce
This sauce is good on so many things! Use it on toast for something bruschetta-like, serve it on some butternut squash, or add it to your favorite pasta. You can also make this recipe your own by adding mushrooms, sauteed zucchini, or some chicken.
Whatever you do with this recipe, we hope you enjoy it!
Ingredients
1/4 cup olive oil
3 cloves garlic, minced
28 oz. can of crushed tomatoes
4 anchovy filets, chopped (not illegal to use more if you like them!)
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and chopped
½ teaspoon crushed red pepper flakes
Instructions
1. Heat oil in a skillet over low heat; cook garlic in oil until golden.
2. Add tomatoes and stir until oil and tomatoes are not separated.
3. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3 cloves garlic, minced
28 oz. can of crushed tomatoes
4 anchovy filets, chopped (not illegal to use more if you like them!)
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and chopped
½ teaspoon crushed red pepper flakes
Instructions
1. Heat oil in a skillet over low heat; cook garlic in oil until golden.
2. Add tomatoes and stir until oil and tomatoes are not separated.
3. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
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