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Puttanesca Sauce


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Puttanesca Sauce 0 Picture


  • 2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:
  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1-2 tablespoons anchovy paste or 4 anchovy filets (optional)
  • 1 tablespoon Mediterranean Spice Mix (or a pinch of dried basil, oregano, sage, thyme, coriander, crushed red pepper flakes and rosemary)
  • about 4 pounds fresh tomatoes, cored and rough chopped, saving all juices OR:
  • 12 cups cherry or grape tomatoes
  • 1/3 cup red wine vinegar
  • 2 tablespoons honey
  • 1/4 cup capers
  • 1/2 cup olives, pitted
  • salt and pepper to taste



Step 1

Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy paste and spices and cook until softened, about 2 minutes. Add tomatoes with their juices, vinegar and honey. Cook for about 5 minutes then add capers and olives. Add up to 1 cup of water or less, if needed to loosen. Bring to a simmer and cook for about 15 minutes.

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