It’s tempting to focus solely on the sauce in this recipe, since you may want to eat it with a spoon. I won’t discourage you from that, but I will suggest you make a large batch so you can enjoy it as a versatile and year-round condiment.
This recipe looks to the Italian puttanesca sauce for inspiration. It’s packed with juicy summer tomatoes, sweet peppers, and briny olives and capers, and it’s subtly infused with anchovy.
