Puttanesca Sauce

I love this sauce - it has a nice bite to it and is a nice change from marinara.

• Ready In: 1 hr 30 mins
• Yields: 4 cups

Ingredients

• 1⁄4 cup olive oil
• 1  cup  finely chopped onion
• 6  minced garlic cloves
• 2 (28 ounce) cans  roma plum tomatoes, broken into pieces, with juice
• 1  cup  tightly packed pitted and halved kalamata olive
• 1 (13 3/4ounce) can artichoke hearts
• 2  tablespoons tomato paste
• 2  tablespoons  drained capers
• 2  tablespoons  minced anchovy fillets (about 8 fillets)
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon  dried crushed red pepper flakes
•  salt
• 1  lb  hearty pasta, cooked to al dente (spaghetti, linguine, penne, etc.)

Directions

1. In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute.