Easy Puttanesca Sauce

This isn't your usual tomato sauce! Puttanesca Sauce is brimming with flavor thanks to the addition of olives, capers, and anchovies.

5 from 6 votes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: cups

Calories: 222kcal

Author: Dana Sandonato

1/4 cup olive oil
4 cloves of garlic, crushed and minced
6 anchovy fillets, minced
1 tsp chili flakes More or less depending on your heat preference
1 TBSP tomato paste
1 cup grape tomatoes
35 oz can of whole peeled plum tomatoes with juices Crush the tomatoes by hand in a separate bowl before adding to the pot.
A pinch of granulated sugar
1/4 cup ribboned basil leaves
1/4 cup roughly chopped kalamata olives
1/4 cup roughly chopped castelvetrano olives
1 TBSP drained capers
1 TBSP butter (optional)
Sea salt and cracked black pepper, to taste
Fresh chopped parsley and grated Parmesan, for garnish

In a large pot, heat the oil over medium-high heat.
Pop the anchovies and grape tomatoes into the pot and let them simmer for 5 minutes or until the grape tomatoes start to soften up and burst. Then add the garlic and chili flakes, and simmer for another minute.
Add the tomato paste to the pot and season with salt and pepper; stir until well combined.
Transfer the crushed tomatoes and their juices to the pot, stir in a pinch of sugar, then add the basil, olives, and capers. Give everything a good stir to combine.
Heat the sauce until it reaches a strong simmer, then decrease the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. The sauce will reduce and thicken up.
Prior to serving, give the sauce a taste and season it with more salt if necessary.
Add the butter and stir until it melts.
Serve the sauce over noodles of your choice. We like using fettuccine, linguine, or pappardelle!
Garnish with fresh chopped parsley and grated Parmesan cheese.