Puttanesca pasta sauce is a bold and flavorful Italian sauce made with tomatoes, olives, capers, and anchovies, creating a savory and tangy addition to any pasta dish.
– 1 tablespoon olive oil – ¼ cup minced garlic – 1 2 ounce can oil-packed flat anchovy fillets, 2 tablespoons anchovy paste – 2 - 3 teaspoon crushed red pepper – 12 pound ripe tomatoes, peeled* – 1 cup dried tomatoes – 3 tablespoon packed brown sugar
– 2 tablespoon kosher salt – 1 tablespoon balsamic vinegar – 3 cup pitted kalamata olives – 1 cup snipped fresh oregano – 2 3.5 ounce jars (3/4 cup total) capers, – 1 tablespoon finely shredded lemon peel – 7 tablespoon lemon juice
Sauté minced garlic, chopped anchovies, and crushed red pepper in olive oil until fragrant.
Process ripe tomatoes until finely chopped, then combine with garlic mixture, dried tomatoes, sugar, salt, and vinegar in a pot.
Combine chopped tomatoes with garlic mixture, dried tomatoes, brown sugar, salt, and vinegar in a pot.
Simmer the sauce until it reaches the desired consistency, stirring occasionally.
Spoon lemon juice into sterilized jars, ladle sauce, leaving a 1/2-inch headspace, and in a boiling-water canner for 35 minutes.