Puttanesca Sauce

1 tablespoon tomato paste1/4 cup chopped kalamata olivesIn a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute.

Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.

ok: way better than your last “””carbonara”””. but if you put in (that disproportionate bunch of) basil so early, by the end of cooking it takes a bitter taste.

'Homeade'... proceeds to open a can of tomatoes

Mmmmm, I usually forego the sugar & add a pinch of baking soda. It neutralizes some of the tomato acid taste without added sugar.

🤤

Growing up as an Italian American jar sauce was never allowed in our house or anybody else we knew. Homemade was the only way!!

Dang now I gotta make pasta,mmmm😁😁😁👍👍

oh damn. so tasty

I'm kind of just addicted to my Tomato & Basil by 'Rao's'. I'm ok with it being in a jar ;)

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