Puttanesca Sauce Recipe

Name: Puttanesca Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 garlic cloves, peeled; 6 anchovy fillets; 1/4 teaspoon crushed red pepper; 1 tablespoon tomato paste; One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand; Pinch of sugar; 2 basil sprigs; 1/4 cup chopped kalamata olives; 1 tablespoons capers, drained; Salt and freshly ground pepper

Servings: persons

1/4 cup extra-virgin olive oil
3 garlic cloves, peeled
6 anchovy fillets
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 tablespoons capers, drained
Salt and freshly ground pepper

1
In a large saucepan, heat the oil.
2
Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
3
Add the tomato paste and cook, stirring, for 1 minute.
4
Add the canned tomatoes with their juices.
5
Stir in the sugar, basil, olives and capers.
6
Season with salt and pepper and bring to a boil.
7
Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.
8
Season again with salt and pepper.
9
Discard the basil sprigs and garlic.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 3 garlic cloves, peeled, 6 anchovy fillets, 1/4 teaspoon crushed red pepper, and more.

Yes, Puttanesca Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puttanesca Sauce

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