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Puttanesca Sauce

Created by AdriannaNY on November 30, 2014

2 tablespoon olive oil (extra-virgin)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
3 anchovy fillets (oil-packed, rinsed)
1 can (14 to 15 ounce) whole tomatoes (with their juices, a good Italian brand should be used)

1 tablespoon capers rinsed (drained, optional)
1/4 cup chopped Kalamata olives (pitted, or similar brined Mediterrenean black olives)
Basil leaves, thinly sliced, for garnish (optional)
Cooked pasta (penne or ziti is best)
Fresh Parmesan cheese

Step 1: Heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, mashing slightly with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
Step 2: Add tomatoes and their juices, roughly breaking up tomatoes with hands.
Step 3: Stir in capers and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer uncovered stirring frequently until thickened, 20 minutes. Season again with salt and pepper if needed.
Step 4: Add pasta to skillet; toss to combine, top with Parmesan cheese.