Putanesca Sauce by Sherry

Sherry Blizzard


Who doesn't love pizza and spicy homemade pizza sauce?

I love this sauce on a Sourdough Pizza crust, topped with a blend of 3 different mushrooms, red onion, and toasted pine nuts. Use a blend of Fontina and Mozzarella.

It takes a little time to make, but is well worth the effort.
The word "Puta" means the not nice word for a "lady of the evening"--these "ahem...ladies" could not afford meat, so they added anchovies as a source of protein.

Don't be put off by this addition, it MAKES the pizza sauce unique. Try it! You'll like it!

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3-4 12" pizza crusts


15 Min


45 Min


Stove Top


1 medium
onion, diced
1 clove
garlic, minced
2 Tbsp
olive oil
28 oz. can italian tomatoes in puree
2 tsp
dried oregano, crushed
2 tsp
dried basil, crushed
1/2 tsp
bay leaf
1 small
can anchovy fillets, chopped fine (yes, include the oil)
2 Tbsp
1/2 c
oil-cured black olives (pitted and chopped)
1/2 c
sun-dried tomatoes (reconstituted in a little hot water) if you can get the marinated and dried ones that is best.
spash of red wine--i used burgundy
1 tsp
crushed red chili flakes (more if you like it really spicy)
black pepper, to taste

Directions Step-By-Step

Lightly saute the onion and garlic in olive oil, just until translucent.
Add all other ingredients. Turn the heat down to simmer, stirring occasionally. Let the ingredients in this sauce really marry for about 40 minutes--you will find they complement each other quite nicely.
NOTE: If you used a can of tomatoes in juice instead of puree, you will want to add a few tablespoons of tomato paste. This is a thick and chunky sauce.
Another Note: I don't like capers or anchovies. However, this sauce is an EXCEPTION! Please try it first before you omit them.
Last Note (I promise): I think this sauce is too heavy or dense for pasta, but it also makes an excellent sauce for dipping hot garlic bread sticks, or smearing a piece of Artisan bread with a slice of good cheese on top.

About this Recipe

Course/Dish: Other Sauces, Pizza
Main Ingredient: Vegetable
Regional Style: Italian