Puttanesca Sauce

 

• 1/8 cup extra-virgin olive oil

• 3 garlic cloves, peeled

• 3 Tbsp Worcestershire Sauce

• 1/4 teaspoon crushed red pepper

• 1 tablespoon tomato paste

• 1 (28-ounce) can whole peeled Italian tomatoes with their juices, crushed with your hands

• 2 basil sprigs

• 1/4 cup chopped kalamata olives

• 1 tablespoons capers, drained

• Kosher salt

• Freshly ground black pepper

  
  

  In a large saucepan, heat the oil on MEDIUM heat. Add the garlic and crushed red pepper and sauté until golden, about 5 minutes.

  Add the tomato paste and cook, stirring, for 1 minute. Add the chopped (or canned) tomatoes with their juices.

  Stir in the basil, olives, and capers. Season with salt and pepper to taste 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.