Photo of Puttanesca sauce by WW

Puttanesca sauce

Points® value
Total Time
32 min
14 min
18 min
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.


Olive oil

1 Tbsp, extra virgin, divided


1 small, sweet variety, chopped

Jarred minced garlic

1½ Tbsp

Anchovies packed in oil

4 average, rinsed, patted dry, chopped

Canned tomatoes

28 oz, diced, in juice

Tomato paste

2 Tbsp


10 olive(s), medium, kalamata, pitted and chopped


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)


  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.