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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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