Puttanesca Sauce

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  • Level: Easy
  • Total: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1 (28-ounce) can whole plum tomatoes, with their juices

3 tablespoons olive oil

6 cloves garlic, smashed and peeled

4 to 6 anchovy fillets

1 hot chile pepper, cut in half or 1/4 to a 1/2 teaspoon crushed red pepper flakes

Kosher salt

1 bay leaf

1/2 cup roughly chopped oil-cured pitted black olives

3 tablespoons capers

Chopped fresh parsley leaves

Freshly ground black pepper

Grated Parmigiano-Reggiano or pecorino, to taste


  1. 1. Bring pot of salted water to boil.
  2. 2. Drain tomatoes, reserving their juices, into a large bowl and crush with fork or hands; set aside. Warm 2 tablespoons of olive oil with garlic, anchovies and chile pepper in a small skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add the crushed tomatoes with some salt and the bay leaf. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down slightly, about 5 to 7 minutes. Stir in olives, capers and reserved tomato juices and continue to simmer until the sauce has thickened slightly and flavors are well incorporated, about 10 minutes.
  3. 3. Cook pasta in the boiling water, according to package directions. Drain and place in a serving bowl. Remove and discard the bay leaf from the sauce and add to the pasta along with the remaining tablespoon of oil and parsley. Season with salt and pepper to taste and serve with grated Parmigiano-Reggiano or pecorino cheese.