Puttanesca Sauce

by Chef Bruce Brown

Shopping List

• 2 Tbsp olive oil
• 3/4 cup onion, diced
• 2 Tbsp fresh garlic, minced
• 2 Tbsp black olives, finely diced
• 2 tsp anchovy paste (or 3 whole anchovies, minced)
• 2 Tbsp capers, drained
• 1 tsp red pepper flakes
• 1/4 cup fresh basil, stemmed and chopped
• 2 cup Roma tomatoes, diced
• 2 cup tomato sauce
• Fresh basil ribbons for garnish

Instructions

• In a saucepot, sauté the onions and garlic in the olive oil over medium-high heat until softened and beginning to caramelize.
• Add the olives, anchovy paste, capers, and red pepper flakes. Stir and continue to sauté for two minutes.
• Add the fresh basil and diced tomatoes, stirring to combine. Stir in the tomato sauce, reducing the heat to medium-low and simmer for ten minutes, minimum.
• Toss the sauce with your favorite pasta or ladle over a bed of pasta, topped with grilled shrimp or planks of roasted chicken. Garnish with fresh basil ribbons.