Puttanesca Sauce Recipe (Spaghetti alla Puttanesca)

An authentic Puttanesca Sauce recipe or Suggo all Puttanesca, made with anchovies, capers and black olives. A favorite pasta dish of spaghetti alla Puttanesca.

Course Main

Cuisine Italian

Keyword Puttanesca Sauce

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 570kcal

Author Florentina

Ingredients

28 oz can San Marzano tomatoes
4 tbsp extra virgin olive oil
7 cloves garlic minced
2 tsp red pepper flakes or to taste
2 tbsp capers
8 anchovies
3/4 cup black olives sliced
2 Tbsp fresh oregano or 1 Tbsp dry
1/4 cup Italian parsley roughly chopped
sea salt to taste
3/4 lb spaghetti

US Customary - Metric

Instructions

In a heavy bottom pot add a lug of olive oil over low heat.
Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil.
Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce. Serve hot, garnished with the remaining olives and fresh parsley.

Nutrition