Puttanesca - Amy Carter, Sarah's Place
2 tbsp. olive oil
2 tsp. chopped garlic
½ tsp. Chile flakes
1 tbsp. capers
1 tbsp. Worcestershire sauce
28 oz can Tomatoes Crushed
½ cup fresh basil, torn
Salt and pepper to taste
Heat olive oil, garlic and chile flakes in a large sauté' pan over medium heat. Sauté until garlic is softened, but not brown.
Add Capers and Olives, sauté 2-3 minutes
Add Worcestershire sauce, brine and tomatoes, Bring to boil, reduce heat, and simmer 10-15 minutes.
Season with salt and pepper, and add fresh torn basil before serving.
Serve over pasta