Puttanesca sauce
Quick puttanesca sauce made from tomatoes, anchois, capers, olives and herbs is a phenomenal combination of simple and colourful ingredients. This sauce is super fragrant with garlic, anchois and basil and so tasty that it’s hard to tear yourself away from it. Most often, puttanesca sauce is served with spaghetti pasta, but an equally tasty alternative to pasta is crispy garlic croutons.
Preparing the puttanesca tomato sauce takes about 25 minutes and while it is on the heat, you can easily make additions that will be used to serve it with. I encourage you to try the recipe for puttanesca sauce, please enjoy.
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Ingredients for puttanesca sauce.
- 3 medium-sized cloves of garlic
- 2 tablespoons of olive oil
- 45 g anchois
- small bunch of basil
- 400 g canned tomatoes
- small bunch of parsley
- 70 g kalamata olives
- 2 tablespoons of capers
- 1/4 teaspoon of salt
- 1/2 teaspoon of freshly-ground black pepper
To serve:
- spaghetti pasta
How to make puttanesca sauce.
Pour olive oil into a pot, add sliced garlic and fry for several seconds. Next, add the anchois fillets drained from oil and continue frying for another several or so seconds. Then add canned tomatoes, pepper, salt, kalamata olives, capers and fresh basil leaves. Stir for a moment, then add chopped parsley, bring it to a boil and simmer over a low heat for 25 minutes. While cooking, stir it from time to time, trying to break the tomatoes into smaller pieces with a spoon. Serve the ready sauce with spaghetti pasta.
Good to know when making puttanesca sauce.
The sauce can be prepared using whole or diced canned tomatoes. The whole tomatoes should be crushed into smaller pieces while the sauce is cooking.
Do you like homemade tomato sauce? If so, try our recipe for Tomato sauce.
