Puttanesca Sauce

Photo: robinarroyave

Yield: 4 servings
Community Recipe from


  • 3 tablespoon(s) olive oil
  • 2 clove(s) garlic, minced
  • 1 (1-lb. 12-oz) can(s) Italian-style peeled tomatoes
  • 1/4 cup(s) kalamata olives, pitted and chopped
  • 2 teaspoon(s) capers
  • 1/2 teaspoon(s) dried red pepper flakes, or to taste
  • 1/2 teaspoon(s) dried oregano
  • 1 pinch(s) coarsely ground black pepper
  • 1 (2-oz.) can(s) anchovies, drained, blotted dry, and minced
  • 2 tablespoon(s) fresh Italian parsley, chopped
  • salt,


  1. Heat oil in a large skillet; add garlic; saute over low heat about 1 minute; do not brown. Stir in tomatoes with their juice, olives, capers, red pepper flakes, oregano, and black pepper; cook over medium heat, stirring to break up tomatoes until the sauce thickens, about 15 minutes. Stir in anchovies and parsley; simmer 2 minutes. Add salt to taste.
June 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Puttanesca Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy