In a bowl, squish the tomatoes with your hands, breaking them up as much as possible.
In a large sauté pan over medium heat, add the olive oil and garlic, and cook just until fragrant, about 30 seconds, but do not allow the garlic to brown. Add the tomatoes, olives, capers, crushed red pepper flakes, oregano, and freshly ground black pepper.
Simmer the ingredients, and break up the tomatoes more as it cooks. Add the anchovies, and break them up as they cook.
As the sauce comes together, about 15 minutes of simmering, finish with a handful of flat-leaf parsley.
Serving
Suggestions
Serve over bucatini pasta.
Originally Submitted
8/16/2012
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