Puttanesca Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 fillet anchovy canned minced
• 28 ounce canned tomatoes crushed undrained canned (such as Progresso)
• 3 tablespoons capers 
• 0.3 teaspoon pepper red crushed
• 6 cloves garlic minced
• 1 teaspoon herbs de provence dried
• 1 cup kalamata olives pitted coarsely chopped
• 1 tablespoon olive oil 
• 2.5 cups onion chopped (2 medium)

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, and saut 6 minutes.
3. Add olives and next 3 ingredients, and saut 2 minutes.
4. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.