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Puttanesca
Ingredients
- 3+ tablespoons EVOO
- 5 cloves fresh garlic - chopped
- 1/2 cup Kalamata olives - chopped
- 3 tablespoons capers - chopped
- 1 onion - finely chopped
- 5-6 anchovies - chopped or 2 tablespoons miso paste
- 1+ tablespoons tomato paste
- 28 oz can San Marzano tomatoes - hand crushed
- 1/2 cup marinated artichoke hearts - chopped (optional)
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Directions
- Heat oil in Dutch oven medium high heat.
- Add onion - cook until they start to soften (3-4 minutes).
- Add garlic - cook until fragrant.
- Add olives, capers, anchovies/miso and tomato paste. Mix until incorporated and cook until onions are soft (~5 minutes).
- Add crushed tomatoes and simmer for 10 minutes. Add artichoke hearts and simmer for ~20 minutes.
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