Puttanesca II recipe

4 servings

1 teaspoon olive oil

1 teaspoon butter

1 large onion, finely chopped

1 clove garlic, minced

1 (8 ounce) can crushed tomatoes

1 (8 ounce) can diced tomatoes

1 cup sun-dried tomatoes

1/2 cup hot cherry peppers

1/2 cup sliced black olives

1/2 cup sliced green olives

1/2 teaspoon capers

Heat oil and butter in a large saucepan over medium heat.

Saute onion and garlic until onion is tender and translucent.

Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes.

Simmer 5 minutes on medium heat.

Add peppers, black olives, green olives and capers.

Simmer 15 to 20 minutes on low heat, or until sauce has thickened.