Old Country Puttanesca, Jan W.

• 1 can (28 oz) Contadina(R) Ready Crushed Tomatoes
• 1 can (15 oz) Contadina(R) Tomato Puree
• 4 tbsp extra virgin olive oil
• 1 small yellow onion, finely chopped
• 1 tin (2 oz.) anchovies packed in olive oil, drain
• 3 large garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 2 tbsp capers, drained and chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 15 fresh basil leaves, torn into strips

1. 1.teat the olive oil in a medium to large saucepan over medium-high heat.
2. 2.took the onion and anchovies in the hot oil for about 5 minutes, until onions are soft and anchovies are no longer solid .
3. 3.tdd garlic and red pepper flakes. Saute the garlic for about 30 seconds, or until garlic begins to brown lightly.
4. 4.temove the pan from heat, add the tomatoes and tomato puree, capers, and olives.
5. 5.teturn to heat, bring to a boil, cover and reduce the heat to low. Simmer 15 - 20 minutes.
6. 6.teason with salt and pepper. (careful with salt, as anchovies, capers, and olives are also salty) Stir in the torn basil leaves.
7. 7.terve over fresh cooked pasta.

tomatoes, tomato puree, extra virgin olive oil, yellow onion, anchovies, garlic, red pepper, capers, olives, basil

Taken from www.epicurious.com/recipes/member/views/old-country-puttanesca-jan-w-50019748 (may not work)