Puttanesca Spaghetti

• 1 ROASTED TOMATO SAUCE
• 4 cans Tomaotoes Whole, peeled, 28 oz
• 6 cloves Garlic chopped
• 1/2 cup Olive Oil
• 1 tablespoon Salt
• 1 PUTTANESCA
• 1 pound Spaghetti
• 3 cups Roasted Tomato Sauce
• 1/4 teaspoon Sea Salt
• 4 teaspoons Garlic minced
• 1 cup Black Olives coarsely chopped
• 4 Anchovy Filets chopped
• 1/3 cup Capers
• 3/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Oregano dried

1. ROASTED TOMATO SAUCE
2. 1. In a roasting pan, heat oil, salt, and garlic over medium heat until the garlic just starts to color.
3. 2. Add the tomatoes and liquid, mashing tomatoes with a tomato masher.
4. 3. Place the pan into a preheated 400 degree oven and cook 45 - 60 minutes or longer if needed, until there is slight charring of the tomatoes and the juice is thickened.
5. 4. Turn off the oven and leave the pan in the oven for an additional 30 minutes. The sauce should be thick and chunky.
6. 5. Taste sauce, add salt if needed. Stir in more oil if the flavor seems sharp.
7. 6. Use or store in covered containers.
8. PUTTENESCA
9. 1. Bring a large pot of water to a boil. Add 1/3 cup salt and 2 tablespoons of olive oil.
10. 2. In a large skillet heat oil over medium-high heat. Add the chopped anchovies, garlic, oregano, and tomato paste. Saute until garlic is soft and the anchovies have nearly dissolved.
11. 3. Add tomato sauce, capers, and olives, stirring well. Simmer for 5 minutes.
12. 4. Cook spaghetti and drain.
13. 5. Mix with sauce. Serve.

tomato sauce, tomaotoes, garlic, olive oil, salt, puttanesca, tomato sauce, salt, garlic, black olives, capers, red pepper, oregano

Taken from www.epicurious.com/recipes/member/views/puttanesca-spaghetti-5b1d7cc6ca7a575da52a5b42 (may not work)