Puttanesca Sauce

Puttanesca is probably the most Italian of all sauces, since every ingredient is a Mediterranean native. (So is the taste!)

Cooking Time: 45 min

Ingredients

• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 6 garlic cloves, coarsely chopped
• 2 (28-ounce) cans whole tomatoes, undrained, coarsely chopped
• 1 tablespoon tomato paste
• 2 (2-ounce) cans anchovies, packed in oil, undrained, coarsely chopped
• 2 (2 ¼-ounce) cans sliced black olives, drained
• 1 tablespoon capers, rinsed and drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper

Instructions

1. In a large soup pot, heat the oil over medium-high heat. Add the onion and garlic and cook for 6 to 8 minutes, or until the onion is tender.
   
   
2. Add the remaining ingredients, reduce the heat to medium, and cook for 30 more minutes, allowing the flavors to "marry", stirring occasionally.
   
   Makes about 7 cups.
   

Notes

• Since this recipe makes so much sauce, make sure to place any leftovers in an airtight container and store in the refrigerator. It should last that way for up to a week, but for longer storage, freeze until ready to use.
   
• For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!