Puttanesca Sauce
The boldest sauce in the Italian repertoire — tomatoes, black olives, capers, anchovies, and garlic simmered into a briny, umami-packed sauce that takes 20 minutes and tastes like it has been bubbling for hours.
| Amount | Ingredient |
|---|---|
| 3 tbsp (45 ml) extra-virgin olive oil | |
| 3 garlic cloves, thinly sliced | |
| 4 anchovy fillets (oil-packed) | |
| ½ tsp red pepper flakes | |
| 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand | |
| ⅓ cup (50 g) black olives (Gaeta or Kalamata), pitted and halved | |
| 2 tbsp capers, rinsed | |
| Salt |
Puttanesca is the sauce that divides opinions and conquers tables. Its origins are murky (the name's translation is not for polite company), but its appeal is undeniable: a bold, briny, intensely savory tomato sauce built on pantry staples. Anchovies dissolve into the olive oil to create a deep umami base, while capers and black olives add saltiness and brine. Chili adds warmth, and the tomatoes provide sweetness and body. The result is a sauce that is aggressive, confident, and utterly delicious. Traditionally served with spaghetti or bucatini, it comes together in the time it takes to boil pasta.
Preparation
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes. Cook, stirring, until anchovies dissolve into the oil — about 2 minutes.
- Add tomatoes: Pour in the crushed tomatoes. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add olives and capers: Stir in olives and capers. Simmer for 5 more minutes. Taste and add salt only if needed (the anchovies, olives, and capers provide plenty of saltiness).
- Toss with pasta: Toss with al dente spaghetti and serve immediately.
Chef's Tips
- Do not add extra salt until you have tasted the finished sauce — the capers, olives, and anchovies are all salty.
- Rinse the capers to remove excess salt.
- For a more authentic version, use Taggiasca olives from Liguria.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.