Keyword: puttanesca, puttanesca sauce recipe, spaghetti alla puttanesca
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 25 minutesminutes
Servings: 4
Calories: 171kcal
Ingredients
3tablespoonsextra virgin olive oil
1shallotchopped
3fresh garlic clovesthinly sliced
2teaspoonsanchovy pasteoptional
1/2teaspooncrushed red pepper flakes
2tablespoonstomato paste
35ounceswhole Italian tomatoes with juices
1/4cupcapersdrained
1tablespoonkalamata olivescoarsely chopped
1tablespoonsugar
1teaspooncoarse Kosher salt
1/2teaspoonground black pepper
1/4cupfresh basil leaveschiffonade cut
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the shallot, sauteing for 2-3 minutes. Add the garlic, anchovy paste and crushed red pepper, sauteing for 2 more minutes or until it is fragrant.
Stir in the tomato paste and juices from the can of tomatoes. Using clean hands, hand squeeze each tomato into the sauce, breaking apart with your hands. Allow the sauce to come to a simmer, stirring occasionally.
Stir in the capers, olives, sugar, salt and pepper. Cook for another 5 minutes or until sauce has thickened.
Right before serving, stir in the basil. Serve over your favorite pasta.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
This sauce is meant to be used sparingly because it is so flavorful. It won't engulf the pasta. Double the recipe if you want a super saucy dish.