This is a classic Italian sauce with rich, briny flavors that is the perfect thing to flavor flakey white striped bass. And it's also one of the easiest, fastest one-pot, stove top meals.

Ingredients

Puttanesca:

• 1/4 cup extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 3 anchovies, roughly chopped or mashed with a fork
• 1/4 cup capers
• 3/4 cup pitted Moroccan oil-cured black olives, roughly chopped
• 1/2 cup white wine
• 6 cups Basic Tomato Sauce, recipe follows
• 4 (6-ounce) striped bass fillets, skinned
• Kosher salt and freshly ground black pepper
• 1 small bunch basil, stemmed, for garnish

Potatoes:

• 1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Directions

Basic Tomato (Pomodoro) Sauce:

5 tablespoons olive oil, plus extra for garnish

12 cloves garlic, thinly sliced

6 (28-ounce) cans chopped tomatoes

2 1/2 teaspoons sugar

Kosher salt

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.

Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

Yield: about 6 quarts sauce