Easy Homemade Puttanesca Sauce

Heat oil in a large saucepan. Add garlic, anchovies, crushed red pepper, and grape tomatoes. Simmer over moderate heat, stirring occasionally, until garlic is fragrant, about 5 minutes.

Add tomato paste and continue to cook, stirring, for 1 minute. Add canned tomatoes and juices. Add sugar, basil, olives, and capers. Season with kosher salt and cracked black pepper.

Bring to a boil, then lower heat. Allow sauce to simmer for 30 minutes, stirring occasionally, until it thickens and is reduced to about 3 cups. Taste, and season to your liking.

If desired, add butter and stir until it melts. This adds a wonderful touch of creaminess and can also lend a hand in reducing any acidity (see notes). When serving, garnish with fresh parsley.

This sauce keeps in the fridge for up to 3 days.

Notes:
1. If you find the sauce to be too acidic, you can add 1/2 teaspoon baking soda to neutralize the acidity. It will not affect the flavor.
2. If you find the sauce too runny (it happens!), sprinkle in 1/2 tablespoon cornstarch. This will help thicken the sauce without altering the flavor.