Puttanesca

Ingredients:

• 1 tbsp olive oil
• 3 garlic cloves
• 1 tsp thyme leaf, dried
• ⅛ tsp tarragon
• ⅛ tsp marjoram
• ¼ cup white wine
• ½ cup kalamata olives (chopped in half)
• ½ cup capers
• 20 oz canned crushed tomatos
• black pepper (freshly ground, to taste)

Instructions:

Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.

Add olives, capers and tomatoes. Cook for about 15 minutes.

Serve with pasta or quinoia.

Servings: 4

Source: Isa Chandra at Post Punk Kitchen