Puttanesca

Ingredients

• 1 large candiced tomatoes
• 710 ml (3 cups)summertime tomato sauce (alternative to the canned tomatoes)
• 120 ml (½ cup)dry white wine
• 3 clovesgarlic, diced
• 30 ml (2 tablespoons)capers, diced
• 180 ml (¾ cup)Kalamata olives, chopped
• 4anchovy fillets, chopped
• A pinchchilli flakes
• A handfulparsley, minced

Instructions

1. 1

   Simmer the tomatoes

   Put the tomatoes and wine in a saucepan and simmer for 30 minutes.

2. 2

   Cook the flavourings

   While the tomatoes simmer, sauté the garlic, capers, anchovies, chilli flakes and olives over low heat until the garlic is fragrant and lightly toasted.

3. 3

   Combine and finish

   Stir the cooked garlic mixture into the tomatoes and cook for a further 15 minutes. Stir in the parsley and season to taste.

What is puttanesca?

Puttanesca is an Italian tomato sauce known for its savoury, briny combination of olives, capers and anchovies. This version uses a gentle cook for the anchovies and garlic, then lets their flavour mingle with the tomatoes.

The sauce is often served with pasta, though this recipe focuses on making the sauce itself. Its contrasting salty, sharp and fresh ingredients make a simple tomato base taste more layered.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 12g carbs, 4g fat.

Most of the sauce’s carbohydrates come from the tomatoes, while the olives and any oil used for sautéing contribute much of its fat. Anchovies provide some protein, but the sauce alone is not a substantial protein source. Serve it with pasta and add a protein-rich side if you want a more balanced plate.

Choosing the tomatoes

Canned tomatoes: Use diced tomatoes as listed, or choose the stated alternative of summertime tomato sauce. Either way, simmer the tomato base with the wine before adding the other flavourings.

Keep the heat low

Anchovies and garlic: Cook these with the capers, chilli and olives over low heat. The method relies on gentle cooking until the garlic smells fragrant and is lightly toasted, rather than letting it brown quickly.

Build the sauce in stages

Tomato simmer: Give the tomatoes and wine their full 30 minutes before combining them with the sautéed ingredients. Once stirred together, cook for another 15 minutes so the flavours can come together.

Fresh finish: Add the parsley after the final simmer, as directed. Season only at the end, since the capers, olives and anchovies already bring a salty edge.

Serving the sauce

Pasta: Toss the sauce through cooked pasta, or spoon it over the top. The recipe does not specify a pasta shape, so use one that suits the amount of sauce you have.

On the side: A green salad or simply cooked vegetables can make a fresh contrast to the sauce’s concentrated, savoury flavours.

Recipe notes & tips

• Keep the anchovy mixture over low heat so the garlic has time to become fragrant without scorching.
• Chop the olives and capers before cooking so they distribute evenly through the sauce.
• Stir the tomato base occasionally during its 30-minute simmer.
• Taste the sauce after the parsley is added before deciding whether it needs more seasoning.
• If serving with pasta, reserve a little pasta cooking water to help the sauce cling when tossing.

Variations

• More chilli: Increase the chilli flakes for a hotter sauce.
• Fresh tomatoes: Use the listed summertime tomato sauce option in place of canned diced tomatoes.
• Extra herbs: Add more minced parsley at the end for a fresher finish.
• Chunkier texture: Leave the olives in larger pieces for more bite.
• Wine-free: Replace the wine with water, keeping the same amount of liquid.

Common mistakes to avoid

• High heat: The garlic can burn before it turns fragrant; keep the pan over low heat.
• Rushing the tomatoes: A shorter simmer changes the method’s timing; allow the full 30 minutes.
• Overcooking the garlic: Stop when it is lightly toasted, not dark brown.
• Salting too early: The olives, capers and anchovies are savoury; taste before adding extra seasoning.
• Skipping the final simmer: Cook the combined sauce for the stated 15 minutes so the flavours meld.

How to store

Cool the sauce, then refrigerate it in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring occasionally; add a small splash of water if it has thickened.

Frequently asked questions