Puttanesca pasta sauce
1 medium, finely chopped
anchovy fillets in oil, drained
4 medium, chopped
2 clove(s), crushed
1000 g, ripe, chopped
black olives, drained
80 g, kalamata, pitted, chopped
baby capers, rinsed, drained
2 tbs, finely chopped
1 tsp, red wine
- Heat oil in a large saucepan over medium heat. Add onion and anchovies and cook, stirring, for 2–3 minutes or until onion is softened.
- Add garlic and cook for 1 minute. Add tomatoes, olives and capers and cook, stirring occasionally, for 20–25 minutes or until sauce has thickened.
- Stir in red wine vinegar, sugar and oregano leaves. Serve tossed with pasta cooked following packet instructions or until tender.