Puttanesca Sauce

Ingredients:

• ¼ c olive oil
• 1 c chopped onion
• 6 cloves garlic, minced
• 2 (28oz) cans Roma plum tomatoes, w/juice
• 1 c tightly packed, pitted, chopped Kalamata olives
• 2 T tomato paste
• 2 T drained capers
• 2 T minced anchovy fillets (<=>8 fillets)
• ½ t crushed basil
• ½ t dried crushed red pepper flakes (optional)
• salt

Directions:
In large pot heat olive oil over medium high heat; add onion. Saute until soft & lightly caramelized. Add garlic; cook 2m. Add tomatoes, olives, tomato paste, capers, anchovies & basil.

Simmer until slightly thickened, about 40m. Adjust seasonings.

(Serves 6)

Comments: Emeril Lagasse 2001

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