Bomben’S Best Puttenesca

• 28 oz Crushed Tomatoes
• 28 oz Diced Tomatoes
• 1 Large Onion
• 6-8 Cloves Garlic
• Small Sprig of Parsley
• 1-2 Teaspoons Red Pepper Flakes
• Extra Virgin Olive Oil
• 1/4 Stick Butter
• 1/2 Cup Red Wine
• 2 Cans Anchovies
• 8 oz Black Olives
• 4 oz Calamata Olives
• 4 oz Green Olives
• 4 oz Capers
• Salt to taste

1. Place Onion, Garlic and Parsley in a food processor and chop. Cover the bottom of a large sauce pan with Olive Oil, place Stick of Butter in the middle and heat. Once the butter starts to foam poor in Onion mixture and saute until golden in color. Poor in Red Wine and simmer until half the liquid is reduced. Add Tomatoes, anchovies and Pepper Flakes and allow to simmer for 1 to 4 hours (Longer is better). 1 hour prior to completing add Olives and Capers and allow to simmer on low heat for the remaining hours. Add Salt to taste. Serve over your favorite pasta or fish and enjoy.

tomatoes, tomatoes, onion, garlic, parsley, red pepper, extra virgin, ubc, red wine, anchovies, black olives, olives, green olives, capers, salt

Taken from www.epicurious.com/recipes/member/views/bomben-s-best-puttenesca-1268890 (may not work)