Puttanesca Sauce

1
Total Time
32 min
Prep
14 min
Cook
18 min
Serves
8
Difficulty
Easy
Full of the bold flavors of olives, capers, anchovies and garlic. Great tossed with pasta or used to simmer chunks of fish in, for a flavorful seafood stew.

Ingredients

olive oil

1 Tbsp, extra virgin, divided

uncooked 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

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.

Notes

This sauce keeps well . Store it in the refrigerator up to 3 days or freeze up to 3 months.

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