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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)

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.