Ingredients Pasta + Noodles Puttanesca Sauce 5.0 (4,947) 7 Reviews The origins of puttanesca sauce are disputed, but food historians agree it was created in Naples in the mid-20th century. The classic combination of anchovies, olives, garlic, chile flakes, tomatoes, and capers gives this sauce a robust flavor. It comes together quickly and can be cooked in the time it takes to boil water and cook the pasta. By Grace Parisi Updated on March 23, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 40 mins Yield: 3 cups (enough for 1 pound of pasta) Ingredients 1/4 cup extra-virgin olive oil 3 garlic cloves, peeled 6 anchovy fillets 1/4 teaspoon crushed red pepper 1 tablespoon tomato paste 1 (35-ounce) can whole peeled Italian tomatoes with their juices, crushed with your hands Pinch of sugar 2 basil sprigs 1/4 cup chopped kalamata olives 1 tablespoons capers, drained Salt and freshly ground black pepper Directions 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 to taste 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 to taste. Discard the basil sprigs and garlic. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Make Ahead The sauce can be refrigerated for up to 3 days. Rate it Print