Puttanesca Sauce

Pasta, Sauces


1 tbsp EVOO

4 large cloves garlic minced

1/2 tsp Aleppo pepper

6 anchovies, rinsed of anchovy paste

1 28-oz can whole or crushed tomatoes with juice

3 tbsp capers

1/2 cup kalamata olives chopped

coarse salt & black pepper to taste

1 lb Italian sausage browned & drained


Heat oil in a large skillet over medium heat. Add garlic, red pepper & anchovies. Mash anchovies with a wooden spoon. Cook, stirring, until garlic is fragrant, 2-3 minutes.

Add tomatoes with their juice, breaking up whole tomatoes with hands.
Stir in capers & olives. Bring to a boil; reduce heat.
Simmer slowly until thickened, 5-10 minutes.

Add well-drained sausage & mix well.

Meanwhile, cook spaghetti until al dente.

To serve, add spaghetti to sauce & toss.
Season with salt & pepper.