Puttanesca Sauce

Puttanesca Sauce

Puttanesca Sauce



Servings:
6 to 8 Servings
Quantity
Ingredients
1 tablespoon
Olive oil
1 clove
Garlic, finely chopped
4 ounces
Kalamata olives, pitted, cut in half
3 ounces
Anchovy fillets, drained
1 ounce
Non pareil capers, drained
1/4 cup
White wine
3, 14.28 ounce cans
Carmelina 'e...San Marzano® Italian Chopped Tomatoes in Puree
1/4 teaspoon
Red chili pepper
To taste
Kosher salt
To taste
Black pepper
1 ounce + garnish
Parmesan cheese, grated
1 tablespoon + garnish
Italian parsley
1 pound
Spaghetti (dry), cooked al dente

In a large saucepan, heat oil over medium heat. Add garlic and sauté for about 1 minute.  Add olives, anchovies, and capers.  Continue to sauté for about 3 minutes.  Deglaze pan with wine.  Once liquid has fully evaporated, add Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, chili pepper, salt and black pepper. Bring sauce to a boil and then reduce to a simmer. Continue to simmer sauce for 30 minutes, stirring occasionally and letting sauce reduce. Stir in Parmesan cheese and parsley. Remove sauce from heat and spoon over spaghetti.  Garnish with additional Parmesan cheese and parsley. Mangia bene!

Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.