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


☆☆☆☆☆ 0 votes

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

How to Make Puttanesca Sauce


  1. 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

Printable Recipe Card

About Puttanesca Sauce

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

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