Servings: 4
Easy Puttanesca Sauce Recipe
Make this flavorful and easy dish in just 20 minutes! Make-ahead and freezer friendly, it offers layers of sophisticated flavor in a snap.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 shallot chopped
- 3 fresh garlic cloves thinly sliced
- 2 teaspoons anchovy paste optional
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 35 ounces whole Italian tomatoes with juices
- 1/4 cup capers drained
- 1 tablespoon kalamata olives coarsely chopped
- 1 tablespoon sugar
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil leaves chiffonade cut
Instructions
- Heat the 3 tablespoons extra virgin olive oilin a large skillet over medium-high heat.
- Add the minced 1 shallot, sauteing for 2-3 minutes. Add the minced 3 fresh garlic cloves, 2 teaspoons anchovy paste and 1/2 teaspoon crushed red pepper flakes, sauteing for 2 more minutes or until it is fragrant.
- Stir in the 2 tablespoons tomato paste and 35 ounces whole Italian tomatoes with juices. 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 1/4 cup capers, 1 tablespoon kalamata olives, 1 tablespoon sugar, 1 teaspoon coarse Kosher salt and 1/2 teaspoon ground black pepper. Cook for another 5 minutes or until sauce has thickened.
- Right before serving, stir in the hand torn 1/4 cup fresh basil leaves. 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.
Nutrition
Calories: 171kcal, Carbohydrates: 16g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 3mg, Sodium: 1449mg, Potassium: 603mg, Fiber: 4g, Sugar: 10g, Vitamin A: 591IU, Vitamin C: 26mg, Calcium: 100mg, Iron: 3mg