Puttanesca Sauce

Ingredients:

• 1 Tbsp  extra-virgin olive oil, divided
• 1 small  onion, sweet variety, chopped
• 1 1/2 Tbsp minced garlic
• 4 average anchovies canned in oil, drained, rinsed, patted dry, chopped
• 28 oz canned tomatoes, diced, in juice
• 2 Tbsp canned tomato paste
• 10 medium kalamata olives, pitted and chopped
• 2 Tbsp capers, rinsed
• 1/4 tsp table salt
• 1/4 tsp red pepper flakes
• 1/3 cups parsley, freshly chopped (optional)

WW POINTS VALUE: 1 pt. (1/2 cup per serving)

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
2. Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
3. Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
4. Remove from heat; stir in remaining teaspoon oil and parsley (if using).

Note: This recipe appears on www.weightwatchers.com. I had bought a lot of fresh tomatoes and I wanted to make my own sauce. I've never had puttanesca sauce before so I decided to try it. It was delicious because it  had that authentic Italian taste to it. It was vibrant, spicy and yet very comforting. This sauce is great on pizza, pasta, chicken and even fish. It's even perfect for dipping your garlic bread. One bite of this sauce and you'll never buy puttanesca sauce at he grocery store again. Plus, making your own sauce @ home is better for you economically and for your health.