Spaghetti Sauce Puttanesca

This classic Italian sauce is a burst of intense flavor, combining the salty punch of anchovies and capers with the richness of ripe tomatoes and the brine of Kalamata olives. It&# 226;ÂÂs a quick, weeknight-friendly dish that packs a savory punch without requiring complicated techniques. The garlic and fresh oregano add aromatic depth, while the olive oil ties everything together into a silky, robust sauce. Perfect tossed with spaghetti or linguine, itÃ¢ÂÂs ideal for when you crave something hearty, tangy, and deeply satisfying. Serve it with a simple side salad and crusty bread for a complete, authentic meal that feels like a treat.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 138.3

Dietary: Gluten-free

Description

This classic Italian sauce is a burst of intense flavor, combining the salty punch of anchovies and capers with the richness of ripe tomatoes and the brine of Kalamata olives. It&# 226;ÂÂs a quick, weeknight-friendly dish that packs a savory punch without requiring complicated techniques. The garlic and fresh oregano add aromatic depth, while the olive oil ties everything together into a silky, robust sauce. Perfect tossed with spaghetti or linguine, itÃ¢ÂÂs ideal for when you crave something hearty, tangy, and deeply satisfying. Serve it with a simple side salad and crusty bread for a complete, authentic meal that feels like a treat.

Ingredients

2 tablespoons Olive oil
4 cans Crushed tomatoes (28 oz cans)
2 tablespoons Capers, drained
0.5 cups Kalamata olives, pitted and halved
40 fresh tomatoes Plum tomatoes, peeled and halved
1 heads Garlic, cloves separated and minced
2 tablespoons Fresh oregano, chopped
2 tablespoons Fresh basil, chopped

Directions

1
Heat olive oil in a large skillet over medium heat.
2
Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
3
Stir in anchovy fillets and cook until they melt into the oil.
4
Add crushed tomatoes, fresh plum tomatoes, capers, and olives.
5
Stir in fresh oregano and bring the mixture to a simmer.
6
Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
7
Taste and adjust seasoning with salt and pepper if needed.
8
Remove from heat and stir in fresh basil just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 138.3kcal

% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 15.6g6%
Dietary Fiber 4.8g20%
Sugars 10.4g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Substitutions: For a vegan version, ensure anchovies are omitted or replaced with a vegan anchovy alternative made from kelp or soy. You can also use canned oregano if fresh is unavailable, but reduce the amount by half.

Tips: For a smoother sauce, blend the mixture with an immersion blender before serving. For a chunkier texture, leave as is.

Variations: Add red pepper flakes for a spicy kick. You can also serve this sauce over polenta or as a topping for baked potatoes.

Keywords: italian, puttanesca, sauce, spaghetti, pasta, anchovies, olives, capers, tomatoes, garlic, oregano, vegan, quick, dinner, briny, savory, mediterranean, easy, weeknight, classic

Read it online: https://www.chefs-mate.com/recipe/spaghetti-sauce-puttanesca/