Emeril Lagasse's puttanesca sauce recipe, available at FoodNetwork.com, involves cooking together garlic, onions, tomatoes, olives, capers and anchovies to create a sauce suitable for any type of pasta. The recipe takes about 90 minutes to complete from start to finish.
Start by heating 1/4 cup of olive oil in a large pot over medium-high heat. Finely chop 1 cup of onion and saute in the olive oil until soft and slightly caramelized. Mince 6 cloves of garlic and add to the pot, cooking until aromatic. Add 2 28-ounce cans of whole Roma plum tomatoes with their juices into the pot, using the back of a firm stirring spoon to break the tomatoes up into pieces. Add 1 tightly packed cup of pitted and halved Kalamata olives to the pot along with 2 tablespoons of tomato paste, two tablespoons of drained capers, 2 tablespoons or about 8 fillets of minced anchovies, 1/2 teaspoon of dried crushed basil and 1/2 teaspoon of dried crushed red pepper flakes.
Simmer the ingredients together over low heat for about 40 minutes until the sauce reduces and slightly thickens. Adjust the seasonings and add salt to taste as necessary before adding pasta to the pan and tossing for one minute. For best results, serve immediately.