Skip to main content

Puttanesca Sauce

Have you ever tried a homemade puttanesca sauce?  If you haven't, you're in for a real treat.  I can go into the history of the sauce and how it got its name, but for now, let's focus on the ingredients.  The combination of anchovies, capers, olives and tomatoes is a match unlike any other.  You can buy puttanesca at just about any well-stocked supermarket, but it's not going to have the depth of flavor that you get from my homemade version.  Start boiling your water in a large pot, get into your cupboard & choose your pasta.  Let's get started!

The Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon chili flakes
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 6 anchovy fillets, drained
  • 10 kalamata olives, pitted & coarsely chopped
  • 2 tablespoons non pareil capers, coarsely chopped
  • 2 tablespoons unsalted tomato paste
  • 28 oz. can of whole peeled tomatoes, crushed with your hands
  • 2 tablespoons finely chopped flat leaf parsley
  • 1 lb pasta (your choice)
In a large saucepan over medium heat, heat your olive oil and chili flakes until hot.  Add your diced onions and fry until softened & translucent, about 4 min.  Add your garlic and stir until fragrant, about 1 minute, then add 2 pinches of salt and a big pinch of pepper.
Add your anchovy fillets and break them up with your wooden spoon.  Stir this until they are completely dissolved.  You don't want the anchovies burning so watch your heat.  Since the anchovies are already packed with salt, you don't need to add any more at this point.

Add your olives, capers and tomato paste.  Stir this mixture until the tomato paste is smooth.
Add your canned tomatoes, 1 tablespoon of the parsley and give everything a good stir.  Bring this mixture to a simmer, lower your heat and cover the pot with its lid.  The sauce should simmer at least 30 minutes.  45 minutes of simmering and you get an even thicker, richer sauce.  It's up to you!
This is what your finished sauce will look like.  It's thick, tasty and ready to smother your pasta.  Once it's done, add the final tablespoon of parsley. 
Served over thin spaghetti.  Delicious don't you think?

This sauce is so simple to make and your family is going to like it.  If there are picky eaters in your family, don't tell them it has anchovies (you won't even taste them when the sauce is done).  Leave them out, however, and you won't have the correct flavor of a true puttanesca sauce.  Before I forget, puttanesca is a good candidate for a number of pastas, such as thin spaghetti, regular spaghetti, linguine,  penne and even rotini.  Let me know what you think.  Buon Appetito!


  1. Can I just use a can of crushed tomatoes or tomato puree instead of whole?

  2. You can use precrushed tomatoes, but usually those purees are made from not-so-good, inferior tomatoes. Peeled whole tomatoes have to pretty much be unblemished in order to be canned that way & I kind of like the chunkiness of a sauce made from these. Happy eats!


Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

How to Paint a Chair

If you have ever felt the need to spruce up a set of chairs or give them a new look, why not try a little bit of paint?  Our tastes in decor and color will probably alter throughout our lives, and at some point, we may find ourselves wanting to change the look of our furniture without having to spend a lot of money.  That's where a few handy tips, some tools from the hardware store, and good-quality paint come in handy.   I know I'm not alone in paying visits to local antique shops, antique fairs and flea markets, and falling in love with pieces of furniture that would be perfect if they were just a different color.  You don't have to walk away from a good purchase simply because it's the wrong color.   My dear friend, Jeffrey, is forever enhancing his home with collectibles from flea markets and tag sales.  However, certain items aren't always up to Jeffrey's tastes when he brings them home.  He is the type of person who won't hesitate to chang

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.   Vintage Wedding Cake Toppers It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could b