Puttanesca Sauce

Contributed by Grace Parisi

The combination of anchovies, olives and capers gives this napoletana sauce a robust flavor.

1/4 cup extra-virgin olive oil
3 garlic cloves, peeled
6 anchovy fillets
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 tablespoons capers, drained
Salt and freshly ground pepper

In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.

Make Ahead The sauce can be refrigerated for up to 3 days.