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Photo of Puttanesca sauce by WW

Puttanesca sauce

1
Point(s)
Total Time
32 min
Prep
14 min
Cook
18 min
Serves
8
Difficulty
Easy
This lightened version of the classic napoletana sauce is packed full of the bold flavors of kalamata olives, capers, anchovies, and garlic. It also features sweet onions, canned tomatoes, tomato paste, and a hint of crushed red pepper flakes for a little bit of heat. This sauce is great tossed with pasta or used to simmer chunks of fish in for a flavorful and hearty seafood stew. It all comes together in one large skillet; you just have to add the ingredients in stages, then let everything meld so the sauce has time to thicken. The sauce also keeps very well; you can store it in the refrigerator up to 3 days, or freeze up to 3 months.

Ingredients

Olive oil

1 Tbsp, extra virgin, divided

Onion(s)

1 small, sweet variety, chopped

Minced garlic

1½ Tbsp

Anchovies canned in oil drained

4 average, rinsed, patted dry, chopped

Canned tomatoes

28 oz, diced, in juice

Canned tomato paste

2 Tbsp

Olive(s)

10 medium, kalamata, pitted and chopped

Capers

2 Tbsp, rinsed

Table salt

¼ tsp, or to taste

Red pepper flakes

¼ tsp, or to taste

Fresh parsley

⅓ cup(s), fresh, chopped (optional)

Instructions

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
  2. Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
  3. Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
  4. Remove from heat; stir in remaining teaspoon oil and parsley (if using). Yields about 1/2 cup per serving.

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