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Puttanesca Sauce
© Frances Janisch

Puttanesca Sauce

  • ACTIVE: 10 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 3 cups (enough for 1 pound of pasta)
  • FAST
  • HEALTHY
  • MAKE-AHEAD

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

Plus: Pasta Recipes and Tips

  1. 1/4 cup extra-virgin olive oil
  2. 3 garlic cloves, peeled
  3. 6 anchovy fillets
  4. 1/4 teaspoon crushed red pepper
  5. 1 tablespoon tomato paste
  6. One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
  7. Pinch of sugar
  8. 2 basil sprigs
  9. 1/4 cup chopped kalamata olives
  10. 1 tablespoons capers, drained
  11. Salt and freshly ground pepper
  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.
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