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Total Time
25mins
Prep 10 mins
Cook 15 mins

This southern Italian pasta sauce, with its warm, spicy, robust flavor, conjures up the warmth of the Mediterranean. In Italian fokelore, it was served by 'the ladies of the night' to seduce their gentlemen friends into their arms! There are many recipes for Puttanesca sauce. This is my favourite. Do not be put off by the amount of anchovies. My 20 year old son, who refuses to eat pizza with anchovies (because he detests them!), loves this dish. Buon appetito!

Ingredients Nutrition

Directions

  1. Heat olive oil over a low to moderate flame.
  2. Gently saute red pepper, chile, and garlic in the olive oil for five minutes.
  3. Add pounded anchovies to pan with both the fresh and sun-dried tomatoes and saute a few minutes until anchovies melt.
  4. Add olives and capers, and stir gently until heated through.
  5. When done, add parsley, and gently mix through sauce.
  6. Season with a few grinds of black pepper.
  7. Do not add salt!
  8. Toss immediately with hot, freshly cooked spaghetti, pass the Parmigiano Reggiano cheese, and serve with a fresh green salad (and a good Coonawarra red!).
Most Helpful

4 5

This was good and easy, we would just enjoy a bit more sauce. I think next time I would use a 440g can peeled tomatoes to get that extra sauce. Lots of our favourite flavours in this though. Thanks.

5 5

Loved it! I didn't have any anchovies so I omitted them and used chicken instead. I'll try adding them in next time. I didn't find it spicy at all but that may be because I'm not sensitive to spice. This made for a delicious but light dinner with a bunch of my favorite flavors.

5 5

Excellent! I really don't like anchovies and avoid them like the plague. Yet, this recipe called out my name. It's flavours are intense and tasty. I look forward to making it again. (My son and husband look forward to it too.)