Cooking Puttanesca with Cousin Mickey & Family - We Could Not Stop Eating it!

Chop 3 large cloves of fresh garlic (or 6 small cloves).

Dice 6 roma tomatoes and remove the seeds.

Blend a 28 ounce can of San Marzano whole tomatoes for about 10 seconds.

Heat a pot and add 1/2 cup of extra virgin olive oil.

Add chopped onions and garlic to the pot and fry them up.

Add 1/2 teaspoon of black pepper and 3 fillets of anchovy to the pot, allowing them to dissolve in the oil.

Once the anchovies have dissolved, add the diced roma tomatoes to the pot and soften them.

Add 2 tablespoons of capers and 1/2 cup of kalamata black olives to the mixture.

After about 2 minutes, add the blended San Marzano tomatoes to the pot and stir.

Let the sauce cook for about 30 minutes, stirring occasionally.

Add 1 teaspoon of salt and 8 to 10 fresh basil leaves to the sauce and stir.

Add 1 teaspoon of crushed red pepper to the sauce, adjusting to taste, and stir.

Reduce the heat to medium-low and cover the pot, stirring occasionally.

Bring water to a boil to cook the spaghetti.

Equipment Needed

Spice Level: