Puttanesca Sauce Recipe
A luxurious Puttanesca Sauce recipe which pairs roasted peeled tomatoes, black olives, capers, and anchovies for a decadent pasta sauce.
US Customary Metric
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 122 kcal
14 oz. Tomatoes , peeled and chopped 3 oz. Black Olives (Gaeta olives) , pitted and crushed A Capers , a handful in salt, rinsed and chopped 3 Anchovy fillets 2 cloves Garlic 1 Red Pepper Flakes , coarsely chopped 1 tablespoon Parsley , fresh and chopped 3 tablespoons Olive Oil , extra virgin Black Pepper , to taste
Heat extra virgin olive oil in a skillet over medium heat.
Add garlic cloves and chili pepper. Cook for one minute and then reduce the heat to medium-low.
Add anchovies and stir until they have melted.
Add chopped tomatoes and capers. Stir well to combine and let it simmer for 15 minutes.
Add olives and chopped parsley, and stir well to combine.
Remove garlic cloves and let the sauce simmer for an additional 10 minutes.
Serve and enjoy.
Serve with pasta like spaghetti, bucatini, penne or other types you prefer.
You can add some grated Parmigiano when serving.
Adding salt is not necessary as this sauce includes ingredients that are already quite salty. You should only add salt to the water for cooking the pasta. You can add a pinch of black pepper.
Calories: 122 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Cholesterol: 2 mg | Sodium: 10 mg | Potassium: 295 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1020 IU | Vitamin C: 32 mg | Calcium: 20 mg | Iron: 1 mg