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Nutrition Facts
Serving Size 1 (228g) Recipe makes 4 servings
Calories 80
Calories from Fat 26		(33%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 946mg		39%
Potassium 414mg		11%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 2.6g	10%
	Sugars 4.6g
Protein 5.6g		11%
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Easy Puttanesca Sauce

Recipe #393000 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Boo L
Oct 5, 2009

A lovely warming sauce; a good sinus-clearer; or just some proper traditional Italian cooking! This sauce announces itself at full volume, because of the chillies, but is also full of flavour. It is pantry food - a sauce that can be thrown together from ingredients you can keep in the cupboard for months at a time. This is the simplest recipe for it I have found, but is still delicious. When condensed down there may not seem to be much sauce, but you want to treat this like pesto - a small quantity swirled through lots of pasta, rather than drowning in sauce. If you try to split this only between two you may find it too rich.

SERVES 4 (change servings and units)

Ingredients

1 small onion, peeled and diced
2 garlic cloves, peeled and sliced
2 dried red chilies, crushed (or 2tsp crushed chilli flakes)
50 g anchovies packed in oil
50 g black olives
50 g capers, large
400 g chopped tomatoes
200 ml water

Directions

1
Preparation:.
2
While retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce.
3
Blanch the olives by covering with cold water, bringing to the boil and draining. Then crush them with a rolling pin.
4
Rinse the capers in water to remove the brine (or salt).
5
The sauce:.
6
Gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden.
7
Add the anchovy fillets, and the oil they were kept in; the olives; and the capers. Continue to cook over a medium heat for 2-3 minutes.
8
Add the tomatoes and a small cup of water. The sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later.
9
Bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes.
10
Season with salt and pepper.
11
Serving:.
12
This sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese.