Puttanesca Sauce

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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.