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putanesca sauce by sherry

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

Who doesn't love pizza and spicy homemade pizza sauce? I got this recipe from the little book, "Pizza Pizzaz" ISBN: 0-942320-19-0 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" anchovies was a cheap source of protein. Don't be put off by this addition, it MAKES the pizza sauce unique. Try it! You'll like it!

(1 rating)
yield 3 -4 12" pizza crusts
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For putanesca sauce by sherry

  • 1 md
    onion, diced
  • 1 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 1
    28 oz. can italian tomatoes in puree
  • 2 tsp
    dried oregano, crushed
  • 2 tsp
    dried basil, crushed
  • 1/2 tsp
  • 1
    bay leaf
  • 1 sm
    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

How To Make putanesca sauce by sherry

  • 1
    Lightly saute the onion and garlic in olive oil, just until translucent.
  • 2
    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.
  • 3
    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.
  • 4
    Another Note: I don't like capers or anchovies. However, this sauce is an EXCEPTION! Please try it first before you omit them.
  • 5
    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.