Mains · By James
Puttanesca Sauce (Olive/Tomato)
Italian tomato sauces can be predictable, from the classic Marinara to a Bolognese ragu; creative flavorizing of tomato sauce is transformative. For example, adding some lemon zest, a robust chile edge, or roasted garlic. It is in this spirit that some great Italian tomato sauces have been created, from glorious Arrabbiata, to the Sicilian lemon-scented tomato sauce for seafood, to the incredible Puttanesca sauce from the Neapolitan area. All of these innovative tomato sauces have caught the imagination of our family, and are mainstays in our Italian cooking. Our 2023/24 family holiday in San Jose del Cabo was typical, with Puttanesca being made 3 or 4 times. Puttanesca is so quick and easy to make (essentially meatless — just anchovy), and has an amazing combination of umami and acidity! We didn't have Puttanesca when we were in Naples in 2022, although we make it regularly, so a Neapolitan Puttanesca is on the bucket list (sometimes made with giant caper-berries rather than small caper buds).
Ingredients
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 6 anchovy fillets (or equivalent anchovy paste — 3 tsp)
- ¼–½ tsp crushed red pepper
- 2 tbsp tomato paste
- 796 ml can whole peeled Italian San Marzano tomatoes, with their juices, chopped or crushed with your hands
- ¼ cup red wine
- 2 tbsp capers, drained
- ½ cup chopped Kalamata olives
- 10 basil leaves — julienned
- Salt and freshly ground black pepper
Method
- 1
In a large saucepan, heat the oil. Add the garlic, anchovies, and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 4 minutes.
- 2
Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices and cook for 2 minutes more.
- 3
Stir in the olives, capers, and red wine.
- 4
Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Add the julienned basil. Season with salt and pepper to taste.
A note from James
Drink/wine pairing: robust Italian Chianti or other Tuscan Sangiovese.
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