1/2 cup oil-cured pitted black or Kalamata
2 tablespoons capers, rinsed and drained
3-4 cloves garlic, minced
2 anchovy fillets, rinsed and any excess salt removed
3-5 fresh basil leaves, torn or finely chopped
Pinch crushed red pepper flakes
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
onion and garlic powder, to taste
One 28-ounce can whole San Marzano tomatoes, including the juice

Finely chop the olives, capers, and garlic. Remove the salt from the anchovy fillets and finely chop them as well. Set all these ingredients aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped garlic and cook until lightly golden and fragrant. Be careful not to burn it.

Add the 1/2 cup of chopped olives, 2 tablespoons of capers, and the 2 chopped anchovies into the skillet. Cook for about 3 minutes, stirring occasionally, allowing the flavors to meld together.

Pour in the 28-ounce canned San Marzano tomatoes along with their juice. Season with a pinch of crushed red pepper flakes, salt, and black pepper to taste. Stir in the torn or finely chopped basil leaves.

Let the sauce simmer for about 20-30 minutes, stirring occasionally, until the flavors are fully combined and the sauce has thickened slightly.

Serve the Puttanesca Sauce over the favorite long pasta shape while still hot, accompanied by some freshly ground black pepper if desired.

Buon appetito!