Salsa puttanesca

Ingredients

1 l

2 onions
1 dessertspoon Bresc Organic garlic puree
100 g Bresc Strattu di pomodoro
2 400-g tins tomato chunks
100 g black olives
70 g anchovies
50 g capers
1 handful flat-leaved parsley
1 dessertspoon Bresc Red chilli puree
olive oil
salt and pepper

Preparation method

Chop the onion and the parsley stalks. Chop the leaves finely. Cut the olives into pieces. Fry the onion in olive oil without letting it brown, then add the garlic, the strattu and red chilli puree. Heat everything, then add the tomato chunks. Boil briefly and season with the anchovies, capers, salt, pepper, chopped parsley and olives.