Puttanesca

I had this dish several years ago and liked it so much I decided to make a vegan version. Most commercial versions contain anchovies. Puttanesca, for those who haven't had the chance to partake of this delicious dish, is a spicy and briny tomato based sauces. It gets the spicy from red pepper flakes and the briny from a mixture of gourmet olives and capers. It's a simple dish to prepare that packs intense flavor with every bite. I hope you enjoy.

Puttanesca
Four medium sized servings

1 onion, chopped
2 garlic cloves, crushed
1/2 to 1 tsp red pepper flakes
1 jar of organic marinara
2 Tbs fresh basil, chopped
2-3 Tbs capers
10-15 gourmet olives of varying flavors and types, chopped (garlic stuffed, kalamata, Greek, etc. Several grocery stores now have olive bars near the speciality foods)

Saute onions in fat of choice until almost translucent. Add garlic and pepper flakes. Saute another minute or two until the garlic is aromatic. Add the tomato sauce and basil. Stir well and bring to a low simmer. Allow sauce to simmer at least 15 minutes. Just before serving add capers and olives. Stir to combine. Serve over pasta of choice. Gluten free penne works well.