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Puttanesca Sauce

Puttanesca Sauce Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 4 anchovy fillets, oil-packed
  • 1/2 tsp red pepper flakes
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tbsp capers, drained
  • Salt, to taste
  • 1 lb spaghetti or linguine
  • Handful fresh parsley, chopped

Method
 

  1. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute until pale gold. Press anchovies into the oil until they dissolve, then stir in red pepper flakes.
  2. Pour in crushed tomatoes, bring to a bubble, then simmer 12 minutes until slightly thickened.
  3. Add olives and capers; simmer 3 more minutes. Taste and add salt only if needed.
  4. Meanwhile, cook pasta in salted boiling water until al dente. Reserve a mug of pasta water before draining.
  5. Drain pasta and toss with sauce in the skillet, adding pasta water as needed. Serve topped with parsley and extra pepper flakes.

Notes

The sauce thickens as it sits; if making ahead, thin it with a splash of water when reheating. Reserve plenty of pasta water, its starch helps the sauce cling beautifully.