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Puttanesca Sauce

Puttanesca Sauce

Chef B
Puttanesca Sauce is a bold, zesty Italian pasta sauce with a rich depth of flavor that comes together in just minutes. It’s made with a savory blend of anchovies, garlic, and crushed red pepper, creating a fragrant base that is then enhanced by the briny tang of capers and olives. The tomatoes provide a slightly sweet and acidic balance, rounding out the sauce’s robust character. This quick and easy recipe is perfect for busy weeknights when you want something satisfying yet effortless. Traditionally served with spaghetti, puttanesca also pairs beautifully with penne, linguine, or even crusty bread for dipping.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 109 kcal

Equipment

  • Medium Saucepan: For cooking the sauce.
  • Wooden Spoon For stirring.
  • Sharp Knife For chopping ingredients.

Ingredients
  

  • 2 tbsps olive oil
  • 3 anchovy fillets roughly chopped
  • 1 tbsp freshly minced garlic about 3 medium cloves
  • ½ tsp crushed red pepper flakes
  • 1 can whole peeled tomatoes roughly broken up by hand
  • ½ cup black olives preferably oil-cured, pitted and coarsely chopped
  • 2 tbsps capers drained
  • ¼ cup coarsely chopped fresh parsley leaves
  • kosher salt and freshly ground black pepper

Instructions
 

  • Place the olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.
  • Stir in tomatoes, black olives, and capers; bring to a boil. Lower the heat to medium-low and simmer until the sauce has slightly thickened, about 10 minutes.
  • Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.

Notes

  • Anchovy Substitute: If you prefer a milder flavor, use 1 tsp anchovy paste instead of fillets.
  • Olive Options: Kalamata olives work well if oil-cured black olives aren’t available.
  • Make It Spicier: Add ½ tsp more red pepper flakes for extra heat.
  • Serving Suggestions: Pair with spaghetti or linguine and top with grated Parmesan cheese.
  • Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 109kcalCarbohydrates: 5gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 524mgPotassium: 213mgFiber: 2gSugar: 3gVitamin A: 194IUVitamin C: 10mgCalcium: 47mgIron: 1mg
Keyword Anchovy Tomato Sauce, Italian Pasta Sauce, Puttanesca Sauce, Quick Pasta Sauce
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