Puttanesca Sauce

I think this was my favorite sauce of the night. Tomato-based, zesty, and hearty - I can see why a bowl of pasta with puttanesca sauce hits the spot on a cold night. Yeah, the list of ingredients seems a bit off-putting (anchovies?! olives?!), but they really came together in this delicious sauce that will have your taste buds reminiscing for the next week. (Mine still are!)

Ingredients:

1/3 cup olive oil

2 tbsp garlic, minced

6 anchovy fillets

1 1/2 tsp dried oregano

1 tbsp capers, minced

1/4 cup black olives, sliced

1/4 cup green olives, sliced

2 tsp red pepper flakes

2 cans whole peeled tomatoes, crushed by hand

1/4 cup white wine

1 cup fresh basil, torn or chopped

1/2 cup Italian parsley, chopped (remove stems first - it's bitter)

Method:

1. Heat a skillet over high heat and add the olive oil, garlic, anchovy fillets, oregano, capers, black olives, green olives, and red pepper flakes. As the anchovy melts and the bubbles begin to subside, add the tomatoes and wine.

**Note: If the garlic starts to brown, immediately add the tomatoes and wine.

2. Let the mixture cook over medium heat until it reaches a nice tomato sauce consistency. Season the sauce with a little pepper, and add the herbs to heat through. Add salt to taste. (Probably won't need this.)

3. Toss with pasta thoroughly. Heat through, and garnish with grated Parmesan.