Puttanesca Sauce Recipe
Italian · Main course · 30 min total
A bold, briny, and spicy tomato sauce from Southern Italy, made with pantry staples like olives, capers, and anchovies. This quick sauce is perfect for pasta, especially spaghetti.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets, chopped
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, rinsed
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add anchovies and red pepper flakes; cook, stirring, until anchovies dissolve, about 2 minutes.
- Pour in crushed tomatoes. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
- Stir in olives, capers, and parsley. Cook for 2 more minutes. Season with salt and pepper to taste.
- Toss with cooked spaghetti or other pasta and serve immediately.
Tips
- For a richer flavor, let the sauce simmer up to 30 minutes.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- Use a good quality canned tomato for best results.
AI estimate may be inaccurate · Terms