Puttanesca Sauce

Rating: 5 stars
4948 Ratings
  • 5 star values: 4948
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The combination of anchovies, olives and capers gives this napoletana sauce a robust flavor.Plus: Pasta Recipes and Tips

By Grace Parisi
September 2007

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
10 mins
total:
40 mins
Yield:
3 cups (enough for 1 pound of pasta)
Advertisement

Ingredients

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 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.

    Advertisement

Make Ahead

The sauce can be refrigerated for up to 3 days.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 10/23/2021