Puttanesca with Fresh Summer Tomatoes
I have made Puttanesca sauce many times but never with fresh tomatoes. I had several gorgeous vine-ripen summer tomatoes that we picked up at a local farm stand, so why not make one of our favorite pasta sauce with them? Crushed fresh tomatoes are usually much watery than canned crushed tomatoes. I had simmered the sauce about 1 hour over medium-low heat before I added olives and cappers. The sauce became nicely thick! With other usual ingredients, it was very delicious summer-special Puttanesca.
