Puttanesca Sauce

I saw this recipe sitting in my ‘folder of recipes that I will do someday’. Bet you have one of those folders too!  There are a lot of good recipes in that folder.  It was a nice, rainy Saturday with  a tiny hint of autumn in the air. I made fresh tomato sauce last weekend with a enough left over to replace the can of tomatoes in this recipe.  I also love olives and capers. Simple and Delicious!

Puttanesca Sauce
(compliments Cook Country)



2 Tablespoons butter
1 small onion, diced
4 anchovy fillets (You could use anchovy paste, also. I added more olives. I am not an anchovy fan. If you want suggestions for substitution of anchovies, check here. If you love anchovies, then you are all set!)
1/2 teaspoon red pepper flakes
Salt and Pepper
1/4 teaspoon dried oregano
2 garlic cloves, minced
1 – 28 ounce can crushed tomatoes
1/4 teaspoon sugar
1/4 cup kalamata olives, chopped (Since I did not have anchovies I used 1 cup chopped olives.  I used Kalamata, green and black.)
3 Tablespoons capers, rinsed and minced (I forgot this step. The capers I had were quite small so no need to mince.)
1 Tablespoon olive oil


  1.  Melt butter in medium saucepan over medium low heat.
  2. Add onion, anchovies (or extra olives), pepper flakes, 1/2 teaspoon salt, and oregano and cook, stirring occasionally, until onion is golden brown, 3-5 minutes.  Add garlic and cook until fragrant, about 30 seconds.
  3. Stir in tomatoes and sugar, increase heat to high and bring to simmer.
  4. Reduce heat to medium low and simmer until thickened slightly, about 10 minutes.
  5. Off heat, stir in olives, capers, and oil.  Season with salt and pepper to taste, and  serve over pasta.

This is a quick recipe to do during the week.  Mangiare bene!

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