Puttanesca Sauce
10m prep 10m cook 20m ready
About 3 cups Puttanesca, or “streetwalker’s” sauce, is assembled from pantry items and ready in minutes, making it ideal for busy cooks drawn to the spicy, punchy combination of olives, capers, anchovies, and dried chiles. An inspired choice for dressing pasta or as a topping for white-fleshed fish, sautéed chicken breasts, or Roasted Cauliflower Wedges.
Ingredients
- ¼ cup olive oil
- 2 large garlic cloves, minced
- 1 dried red chile pepper or ¼ teaspoon red pepper flakes
- 1 cup oil-cured black olives, pitted and chopped
- 6 anchovy fillets, rinsed
- ½ teaspoon dried oregano
- 2 pounds fresh tomatoes, peeled, if desired, and chopped, or one 28-ounce can whole tomatoes
- 3 tablespoons minced parsley
- 2 tablespoons drained capers
- Salt and black pepper
Let's Cook
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Step 1.
Heat in a large skillet over medium heat: ¼ cup olive oil
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Step 2.
Add and cook, stirring, just until the garlic is pale blond, about 30 seconds: 2 large garlic cloves, minced; 1 dried red chile pepper or ¼ teaspoon red pepper flakes
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Step 3.
Stir in and cook for about 30 seconds: 1 cup oil-cured black olives, pitted and chopped; 6 anchovy fillets, rinsed; ½ teaspoon dried oregano
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Step 4.
Stir in: 2 pounds fresh tomatoes, peeled, if desired, and chopped, or one 28-ounce can whole tomatoes
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Step 5.
Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon, until the sauce is thickened, about 5 minutes. Stir in: 3 tablespoons minced parsley; 2 tablespoons drained capers
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Step 6.
Season to taste with: Salt and black pepper
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