Puttanesca is proof that a handful of pantry staples can create a deeply flavorful sauce. Kalamata olives, capers, garlic and tomatoes come together in a classic Italian sauce that's perfect for spaghetti.
INGREDIENTS
1 c Divina Pitted Kalamata Olives, drained and halved (reserve 1 tbsp brine)
1 tbsp Divina Nonpareil Capers
2 tbsp olive oil
3 cloves garlic, smashed and chopped
1 tbsp Worcestershire sauce
1 (28 oz) can crushed or diced tomatoes
1/2 c fresh basil, torn
Salt and freshly ground black pepper
Red pepper flakes, to taste
INSTRUCTIONS
- Heat the olive oil, garlic and red pepper flakes in a large sauté pan over medium heat.
- Cook until the garlic is softened but not browned.
- Add the capers and olives and sauté for 2 to 3 minutes.
- Add the Worcestershire sauce, reserved olive brine and tomatoes.
- Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes.
- Season with salt and pepper and stir in the torn basil just before serving.
- Serve over spaghetti, or enjoy with polenta, beans, chicken or seafood.
