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