Puttanesca salsa

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 small onion(s), diced
• 2 garlic cloves, thinly sliced
• 75 g black olives, pitted and quartered
• 2 tbsp capers
• 2 anchovy fillets
• some salt
• 1 pinch(s) of chili flakes (fiocchi di peperoncino rossi), alternatively cayenne pepper
• 800 g tomatoes (plum), peeled, pitted, roughly chopped, alternatively canned tomatoes
• 1 tbsp tomato paste
• e.g. cheese (Pecorino)
• e.g. parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Pasta sauce, simple, cheerful

Heat the oil in a pan, add the onions, followed by the garlic a little later, and fry for three minutes (shorter for the garlic). Reduce the heat and add the olives, capers, anchovy fillets, a little salt and chili flakes if desired, and tomato paste. Fry for another minute, until fragrant and roasted. Add the tomatoes, bring to a boil, and then simmer. After 20 minutes, the sauce should have reduced slightly and have a creamy consistency. Season to taste. The salsa can be made a day in advance. Store in a cool place and reheat while the pasta is cooking. Plate the pasta and spoon the salsa alla puttanesca (German: whore-style sauce) on top. Garnish with pecorino cheese and freshly chopped parsley, if desired.