Puttanesca Sauce

• 3 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1/4 cups Chopped Parsley
• 1 whole Jalapeno Pepper, Seeded And Minced (use Some Seeds For More Heat)
• 1 can (6 Oz. Can) Large Black Olives, Drained And Sliced Into Rings
• 2 teaspoons Anchovy Paste
• 3 Tablespoons Capers
• 1 can (2 Oz. Flat Can) Anchovies, Chopped (Optional, See Note)
• 1 can (28 Oz. Can) Whole Tomatoes (the Best You Can Find)
• 1 teaspoon Sugar
• 1 teaspoon Kosher Salt
• 1 teaspoon Cajun Seasoning (optional - For Extra Spice)
• 12 ounces, weight Linguini, Prepared

1. In a large pot, pour in the olive oil and set over low heat. Add the garlic and sizzle gently until softened (1-2 minutes). Add in the parsley and jalapeno and increase the heat to medium. Add in the olives, anchovy paste, capers, and chopped anchovies, if using (see note below). Stir for 2 minutes. Add in the tomatoes, sugar, salt, Cajun spice and continue to cook for 5 minutes.
2. Serve with pasta and some grated Parmesan cheese.
3. Notes: If you dig anchovies, add in a 2 oz. can of flat anchovies, chopped. In place of the Cajun seasoning, add in red pepper flakes to your taste. Add in a few stalks of green onions/scallions chopped (saute with the garlic).
4. Enjoy!
5. Recipe adapted from Jim Fobel.

olive oil, garlic, ubc, pepper, black olives, anchovy paste, capers, anchovies, tomatoes, sugar, kosher salt, cajun seasoning, weight linguini

Taken from tastykitchen.com/recipes/condiments/puttanesca-sauce/ (may not work)