Puttanesca Sauce
  • 2 large cans crushed tomato
  • 1 medium onion chopped
  • 1 cup kalamata olives, chopped
  • 1/4 cup capers
  • 1 tsp. anchovy paste
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup red wine
  1. Heat a little olive oil in a large sauce pot.
  2. Cook onion and garlic for 3 minutes.
  3. Add tomato, capers, anchovy paste, salt and pepper and stir.
  4. add red wine and stir, bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
Use this super fast and easy sauce over pasta, or to add to my Pureed Vegetable Soup.