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Puttanesca Sauce

Ingredients

• 6 cups Scoty’s Marinara Sauce*
• 1 cup pitted Kalamata olives, halved lengthwise
• 1/3 cup capers, drained
• 1/4 cup dry white wine
• 8 fresh basil leaves, cut into chiffonade
• 6 garlic cloves, minced
• 2 shallots, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon red pepper flakes
• Kosher salt (optional) and freshly ground black pepper

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