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Puttanesca Sauce

Puttanesca Sauce

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90


Serves 4

  • 1⁄4 cup olive oil

  • 1cup finely chopped onion

  • 6 minced garlic cloves

  • 2 (28 ounce) cansroma plum tomatoes, broken into pieces, with juice

  • 1cup tightly packed pitted and halved kalamata olive

  • 1 (13 3/4 ounce) can artichoke hearts

  • 2tablespoons tomato paste

  • 2tablespoons drained capers

  • 2tablespoons minced anchovy fillets (about 8 fillets)

  • 1⁄2 teaspoon dried basil

  • 1⁄2 teaspoon dried crushed red pepper flakes

  • salt

  • 1lb hearty pasta, cooked to al dente (spaghetti, linguine, penne, etc.)


  • 01

    In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute.



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