Puttanesca Sauce

The combination of anchovies, olives and capers gives this napoletana sauce a robust flavor.

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  • Servings: 3 cups (enough for 1 pound of pasta)

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  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 6 anchovy fillets
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
  • Pinch of sugar
  • 2 basil sprigs
  • 1/4 cup chopped kalamata olives
  • 1 tablespoons capers, drained
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.

Make Ahead

The sauce can be refrigerated for up to 3 days.

Contributed By Photo © Frances Janisch Published September 2007

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