This is the sauce you need to make pasta alla puttanesca, a specialty of Naples.
Recipe information
Yield
makes about 2 cups
Ingredients
1/3 cup olive oil
6 garlic cloves, chopped
1 cup Simple Tomato Sauce (page 264)
3 tablespoons capers, rinsed, drained, and chopped
1/4 cup pitted black olives, chopped
1/4 teaspoon (or more) dried chile flakes
1/4 cup chopped parsley
3 salt-packed anchovies, soaked, filleted, and chopped
Preparation
Step 1
Into a heavy saucepan over medium heat, pour: 1/3 cup olive oil.
Step 2
Add: 6 garlic cloves, chopped.
Step 3
When they start to sizzle add: 1 cup Simple Tomato Sauce (page 264), 3 tablespoons capers, rinsed, drained, and chopped, 1/4 cup pitted black olives, chopped, 1/4 teaspoon (or more) dried chile flakes, 1/4 cup chopped parsley.
Step 4
Cook for 5 minutes and add: 3 salt-packed anchovies, soaked, filleted, and chopped.
Step 5
Cook for a minute or two. Taste for salt and adjust as needed.
