Puttanesca Sauce


Puttanesca Sauce

45 Min

Puttanesca is probably the most Italian of all sauces, since every ingredient is a Mediterranean native. (So is the taste!)

What You'll Need

  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 6 garlic cloves, coarsely chopped
  • 2 (28-ounce) cans whole tomatoes, undrained, coarsely chopped
  • 1 tablespoon tomato paste
  • 2 (2-ounce) cans anchovies, packed in oil, undrained, coarsely chopped
  • 2 (2 ¼-ounce) cans sliced black olives, drained
  • 1 tablespoon capers, rinsed and drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper

What to Do

  1. In a large soup pot, heat the oil over medium-high heat. Add the onion and garlic and cook for 6 to 8 minutes, or until the onion is tender.

  2. Add the remaining ingredients, reduce the heat to medium, and cook for 30 more minutes, allowing the flavors to "marry", stirring occasionally.

    Makes about 7 cups.


  • Since this recipe makes so much sauce, make sure to place any leftovers in an airtight container and store in the refrigerator. It should last that way for up to a week, but for longer storage, freeze until ready to use.
  • For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 0.0
  • Calories from Fat 0
  • Total Fat 0.0g 0 %
  • Saturated Fat 0.0g 0 %
  • Trans Fat 0.0g 0 %
  • Protein 0.0g 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 0.0mg 0 %
  • Total Carbohydrates 0.0g 0 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 0.0g 0 %

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