This quick southern Italian sauce is a pungent, briny collaboration of anchovies, olives, and capers within a chunky tomato base. Eat it with spaghetti to keep things traditional.
The origins of puttanesca sauce are disputed, but food historians agree it was created in Naples in the mid-20th century. The classic combination of anchovies, olives, garlic, chile flakes, tomatoes, and capers gives this sauce a robust flavor. It comes together quickly and can be prepared in the time it takes to boil water and cook the pasta.
This puttanesca sauce recipe has just a few simple steps to build big flavor. First, whole garlic cloves, anchovy fillets, and crushed red pepper are pan-roasted in hot olive oil until they’re golden. If you like things on the zingier side, feel free to increase the red pepper. Next come the tomato components, starting with the tomato paste: Cook it in the oil for about a minute, stirring constantly to prevent scorching, until the sugars are caramelized (what’s not better caramelized!?).
Once you add the crushed tomatoes, mix in the sugar, olives, capers, and basil sprigs. Season the sauce lightly, bring it to a boil, then reduce the heat. While things are simmering, this is the time to put on a pot of salted water and cook your pasta — spaghetti is a traditional choice here. The sauce is finished when it’s thickened to about three cups. Pluck out the garlic cloves and basil sprigs, check for seasoning, and then the sauce is ready to be tossed with pasta and served!
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
1 (28-ounce) can whole peeled Italian tomatoes with their juices, crushed with your hands
Pinch of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 tablespoons capers, drained
Kosher salt
Freshly ground black pepper
Directions
Step 1
Gather the ingredients.
Step 2
In a large saucepan, heat the oil. Add the garlic, anchovies, and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
Step 3
Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices.
Step 4
Stir in the sugar, basil, olives, and capers. Season with salt and pepper to taste and bring to a boil.
Step 5
Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper to taste. Discard the basil sprigs and garlic.
Make ahead
The sauce can be refrigerated for up to 3 days.
