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Puttanesca Sauce
A classic neapolitan pasta. You really shouldn't skip the anchovies in this recipe.
30 minutes,   2 servings
recipe image
8 ounces Uncooked spaghetti pasta, bronze cut if possible.
4 Anchovy filets in oil
2 Tbsp Capers
2 Garlic cloves, finely chopped or minced with garlic press.
⅓ cup Pitted Kalamata olives
28-oz can Peeled whole tomatos
1 bunch Flat-leaf parsley, chopped roughly, divided. (Approximately 3/4 cup)
to taste Salt and pepper
3 Tbsp Extra virgin olive oil
1.  Start heating the pasta water (salted) before you begin.
2.  Heat a sautee pan to medium heat.
3.  Add extra virgin olive oil to the pan.
4.  Once the oil has heat, add anchovies. Don't fry them, just gently heat them to allow the flavor to infuse the oil.
5.  Leave the anchovies for around a minute. they will start to shrink and infuse the oil with the flavours.
6.  Next, add the garlic (2 garlic cloves, either finely chopped or pressed) and olives (kalamata olives), and mix this through.
7.  Gently crush (don't destroy) the olives in the pan with a spoon to release some of extra flavor.
8.  Add the capers.
9.  Add the peeled tomatos with sauce, most of the parsley (keep a few tablespoons for garnish), and a dash of salt and pepper to the pan.
10.  Mash the tomatos in the pan with a spoon or potato masher.  ©
11.  If you haven't already, start the pasta cooking.
12.  Leave the puttanesca sauce ingredients to lightly simmer.
13.  Once the pasta is cooked to al dente, strain it, and add it to the pan with the sauce..
14.  Stir or toss the pan so all of the ingredients mix together.
15.  Remove the pan from the stove.
16.  Plate and garnish with a bit of reserved parsley.

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Puttanesca Sauce. Recipe on first page, not a blog.