Spaghetti alla Puttanesca

photoServes 4

This is one of my mom’s go-to recipes when she doesn’t have much food in the house but wants to feed us a warm delicious meal. Don’t be mislead by the name as it might sound a bit racy; that name is all about the strong flavors that make this sauce so good. The one ingredient that will make or break this dish is the quality of the tomatoes. This is the recipe for the sauce and you can serve it with spaghetti or any other type of pasta (also GF).

14 oz can tomatoes or 1/2 – 1 lb fresh tomatoes, peeled and chopped
1 small onion finely chopped
2 garlic cloves, peeled and chopped
2-3 fillets of anchovies, chopped
2 tablespoons capers
1/4 cup black olives, chopped
1 tablespoon olive oil

In a medium sized pan heat the olive oil over medium heat.
Add the onions and stir gently over medium heat for 8 to 10 minutes.
Add garlic and stir for another 1 to 2 minutes.
Lower the heat and add the tomatoes.
Add the anchovies, capers and olives, stir and let simmer over low heat for 10 to 15 minutes.
Mix the pasta and sauce well in the pan and serve immediately.

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