Slice <quantity>1<unit>cup</unit></quantity> of pitted kalamata olives in half. Then finely chop. Reserve

Add <quantity>2<unit>tsp</unit></quantity> of white sugar to a bowl

Add <quantity>1½<unit>tsp</unit></quantity> of minced garlic

Add <quantity>3</quantity> large anchovies

Add <quantity>1<unit>tbsp</unit></quantity> of capers

Add <quantity>2<unit>cups</unit></quantity> of peeled tomatoes

Mix ingredients with a hand blender until smooth

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a heavy-bottom saucepan on medium heat

Add <quantity>1½<unit>tbsp</unit></quantity> of finely minced red onion

Add the tomatoes mixture and stir

Add salt to taste

Add the kalamata olives and stir

Simmer the sauce for 40m until it is reduced by <quantity>¼</quantity>

The puttanesca sauce is ready