¼cupkalamata or black olives, sliced**I used half kalamata olives & half black olives
2largesprigs of fresh basil
Pinch of sugar, to taste
Sea salt and freshly cracked pepper, to taste
1lbspaghetti, cooked to al dente in salted water, per package instructions
Fresh parsley, chopped for garnish
Instructions
Heat the olive oil and butter in a large saucepan over medium heat. Add the smashed garlic, anchovies, and crushed red pepper flakes and cook, stirring often, until golden, about 4-5 minutes.
Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in the tomatoes and juices along with the olives, basil sprigs, capers, sugar, sea salt, and freshly cracked pepper, to taste.
Simmer the sauce on low heat, stirring occasionally, until thickened and reduced a bit, about 30 minutes.
Remove & discard the basil sprigs and remove the garlic cloves and chop them up and return to the sauce. Taste and season with salt and pepper, if needed.
Prepare the spaghetti in a large pot of boiling salted water per package instructions; drain and serve the pasta tossed in the puttanesca sauce.