Puttanesca Sauce

Makes about 3 cups

2 tablespoons olive oil

4 medium cloves garlic, minced

4 teaspoons minced anchovies (about 8 to 10 fillets; see Kitchen Note)

1 teaspoon crushed red pepper flakes

1 can (28 ounces) diced tomatoes, undrained

½ cup black olives, such as Gaeta, Alphonso or kalamata, pitted and chopped coarsely

¼ cup minced fresh parsley leaves

3 tablespoons capers, rinsed

Salt and fresh ground black pepper to taste

1. Heat oil, garlic, anchovies and pepper flakes in a medium saucepan over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in undrained tomatoes and stir until lightly thickened, about 10 minutes.

2. Stir olives, parsley and capers into the sauce and season with salt and pepper to taste.

3. To store: Let sauce cool, uncovered at room temperature, for 25 minutes. Transfer to an airtight container(s) and refrigerate up to 4 days. Or transfer to airtight freezer containers in the portion size you’ll most likely use. Be sure to leave about ½-inch headspace for expansion. Freeze up to 2 months.

4. To serve: Defrost in refrigerator overnight. Warm sauce in a saucepan over medium-low heat. This recipe makes enough for about ¾ to 1 pound pasta, and is also great for simmering pork, chicken and hearty white fish such as cod and halibut.

Times Kitchen Note: Don’t omit anchovies, even if you’re not a fan. Their flavor doesn’t overwhelm the other ingredients, and they add a little thickening to the sauce.

From “The Best Make-Ahead Recipe: How to Cook Now … to Save Time Later” by the editors of Cook’s Illustrated

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