Puttanesca Sauce

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Puttanesca Sauce

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:15 minutes
This recipe appears in: Sauced: Puttanesca

Ingredients

  • 2 tablespoon olive oil
  • 3 anchovy fillets, roughly chopped
  • 1 tablespoon freshly minced garlic (about 3 medium cloves)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand
  • 1/2 cup black olives, preferably oil-cured, pitted and coarsely chopped
  • 2 tablespoon capers, drained
  • 1/4 cup coarsely chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Place olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.

  2. 2

    Stir in tomatoes, olives, and capers and bring to a boil. Lower heat to medium-low and simmer until sauce has slightly thickened, about 10 minutes.

  3. 3

    Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.

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