Give yourself a little extra time to prepare this traditional sauce – I like it served over a dish of spagetti squash with a few pieces of whole wheat rigatoni in the middle – Heat 1 Tbsp of olive oil in a large skillet over medium high heat – Add 1/2 cup of diced onion with two cloves of minced garlic and saute for three or four minutes – Add 1 cup of sliced zucchini and 1 cup of sliced squash to the onions and garlic – Saute for another five minutes – Add 1 Tsp dried oregano and 1 tsp dried basil – Now add 1 cup of low sodium marinara sauce and lower the heat – Let the sauce simmer for ten minutes – Add in 1 1/2 tsp of anchovy paste or three whole anchovies plus a quarter cup of pitted oil cured black olives – Let the sauce simmer for another minute – Add in 2 tsp of capers and let the Puttanesca sauce simmer for another two minutes – Its the time allowed for simmering that adds up – but it is also that simmer time that let’s the flavors blend to create a great sauce for welcome guests