Puttanesca Sauce

Lynnda Cloutier


Puttanesca sauce is a rich savory combo of tomatoes, capers, olives , onions, garlic and anchovies, cooked with a tad of olive oil. Serve it with piping hot pasta or use it for the sauce on pizza. Source: unknown

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15 Min


Stove Top


1/2 cup chopped onion, 1 medium
2 cloves garlic, minced
1 tbsp. olive oil
1 can diced tomatoes, undrained, 14.5 oz
1/4 cup dry red wine or reduced sodium chicken broth
2 tbsp. tomato paste
1/4 tsp. crushed red pepper
12 small pitted kalamata olives, sliced
3 canned anchovy fillets, cut into 1/2 inch pieces, optional
3 tbsp. snipped fresh italian flat leaf parsley
2 tbsp. drained capers

Directions Step-By-Step

In large skillet, cook onion and garlic in hot oil over medium heat til tender. Add tomatoes, wine, tomato paste and crushed red pepper. Bring to a boil, reduce heat and simmer, uncovered, for 12 to 15 minutes or til sauce is desired consistency, stirring occasionally. Stir in olives, anchovies, if using, parsley and capers. Heat through. Makes 4 servings.
source: Taste of Italia

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Pasta
Regional Style: Italian