Puttanesca Sauce
By Mary McDougall
This flavorful sauce should be cooked for at least an hour before serving. The longer it simmers the thicker it will get. Serve over polenta, pasta or gnocchi.
Serves: 6-8
Prep Time: 15 min
Cook Time: 60 min
Ingredients
4 Cloves
Garlic, minced
2 Tbsp
Vegetable broth
3 14.5 Ounce Can
Fire-roasted crushed tomatoes
14.5 Ounce
Fire-roasted chopped tomatoes
1 Tsp
Crushed red pepper
1 Tsp
Dried basil
1 Tsp
Dried oregano
14.5 Ounce Can
Hearts of palm, drained, halved, and sliced
1/2 Cup
Quartered and pitted kalamata olives
1/2 Cup
Quartered and pitted green olives
2 Tbsp
Small capers, drained and rinsed
1 Tbsp
Balsamic vinegar
3 Tbsp
Fresh parsley, minced
Directions
Place the garlic and vegetable broth in a large pot. Cook and stir for about 1 minute until garlic softens slightly. Add the tomatoes, red pepper flakes, basil and oregano. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Add the remaining ingredients, except the parsley, and simmer for at least another 30 minutes (longer is better). Stir in the fresh parsley before serving.
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