Ryan's Puttanesca* Sauce

(25 minutes)

Ingredients

Pasta (1lb)

chopped canned tomatoes (56 oz)

garlic cloves (3, minced)

Anchovies (1 can)

salt

pepper

oregano

parsley

basil

capers (4-5 tbsp.)

*Kalamata olives

Boil a pot of water for the pasta.

In a saucepan, on medium high heat, add olive oil and the garlic. Mix around and cook until slightly browned, then add the anchovies. Cook for another 2 minutes.

Add the canned tomatoes and capers. Season with salt, pepper, oregano, parsley, and basil. Mix everything together and cook for 5 minutes on medium high heat. Then turn to a low heat, and cook while pasta is cooking. You want the sauce to cook on low for at least 15 minutes for best flavor!

Once pasta is cooked, strain and put back in the pot. Add the sauce to the pasta, mix around, serve and enjoy!

*we eat ours without Kalamata olives, but traditional Puttanesca sauce includes them. If you want to include them, add when you add the capers!