
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)