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1
Onion Slicing Note: slice the onions as absolutely thin as possible. Like translucent thin! If they are this thin, the onion will melt into the sauce as it cooks.
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2
Heat 3-5 tablespoons of good olive oil in big pan over Med-High
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3
Toss in chili flakes and anchovies. Fry for a bit, stirring with a spoon or silicone spatula until anchovies fully melt into oil. Be careful to not burn the chili flakes (icky). If you really like an anchovy taste in your Puttanesca add a teaspoon or two of the oil the anchovies came in.
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4
Add garlic and cook until just starts to turn color
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5
Add in bell pepper and onion and cook until onions start to turn translucent
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6
Turn heat down to Medium
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7
Add in olives, capers, mushrooms, and zucchini and cook for a bit to soften
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8
Add in crushed tomatoes and Italian seasoning
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9
Simmer sauce for 20 min over medium heat, or if you have the time, several hours over low heat until sauce reduces and is thick and saucy. Every now and then taste and add salt and/or sugar to season
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10
Vegetarian alternative: if you are vegetarian or just don't like anchovies, try this. Skip the anchovies and instead add a 1 inch rind of a parmesan cheese wedge at the same time you pour in the crushed tomatoes. Carefully pull rind out once sauce is finished cooking. The parmesan will add an amazing richness to the sauce!
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11
Vegan alternative: just don't add anchovies or parmesan. It won't be as rich, but you're probably used to that by now
