Sexy Puttanesca Sauce

puttanesca I adore this sauce. It’s spicy and so full of flavors that it begs for special attention.

Not that it takes much time. In fact it’s very quick to put together. But it will be ordinary unless you use the best of ingredients. So splurge a bit and get the best and you will end up with a masterpiece worthy of company, or yourself for that matter.


  • 2 tablespoon olive oil
  • 3 anchovy fillets, roughly chopped, rinse well if you are not overly fond and to remove some of the saltiness
  • 1 tablespoon freshly minced garlic (about 3 medium cloves)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand (again buy good quality Italian canned Roma tomatoes)
  • 1/3 c good quality red wine
  • 1/2 cup black olives, preferably oil-cured, pitted and coarsely chopped
  • 2 tablespoon capers, drained
  • 1/4 cup coarsely chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • 1 lb of your favorite pasta cooked al dente


  1. Place olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.
  2. Add the wine and reduce to about half.
  3. Stir in tomatoes, olives, and capers and bring to a boil. Lower heat to medium-low and simmer until sauce has slightly thickened, about 10 minutes.
  4. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.


NOTES: It is in my opinion best if you use the oil-cured olives usually available in markets in an olive kiosk. If you can’t get them, substitute kalamata as the next best choice.

SOURCE: Substantially taken from Serious Eats


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