Fiddle Version of Puttanesca Sauce

This is a lightened version of my classic puttanesca sauce recipe. I only made a few changes to the original recipes. I reduced the olive by 1 tablespoon, omitted the anchovies packed in oil and reduced the number of olives by 3. So hardly any changes but those small changes make a difference.

Fiddle Version of Puttanesca Sauce

1 tablespoon olive oil

2 garlic cloves, minced

2 cups diced tomatoes, (fresh or canned)

1/4 teaspoon crushed red pepper flakes

8 Kalamata Olives

1/4 teaspoon fresh oregano (or dried)

1 tablespoon tomato paste, optional

1 teaspoon Kosher salt

1/2 cup artichoke hearts (packed in water), optional

1 cup fresh parsley leaves (use fresh only!)

Heat a large saute pan to medium high and saute garlic in the olive oil. Add the diced tomatoes, red pepper flakes, kalamata olives, oregano, tomato paste, kosher salt and artichoke hearts. Cook, stirring occasionally for 8 minutes. Add fresh parsley and cook 2 minutes more.

Serve over fish, chicken, pork or pasta.

For those interested in the original recipe you can find it at www.themailifiles.blogspot.com