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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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