If you’ve ever eaten an Italian pasta dish (and who hasn’t?), it’s likely been slathered in a sauce such as marinara, Alfredo, or a meaty Bolognese. But one of the most delicious pasta sauces is one you’ve probably never even heard of: Puttanesca.
I first had a puttanesca sauce at a family-run Italian restaurant in an out-of-the-way strip mall in Southern California. On first taste, my mind and taste buds were immediately blown. The tomato base of the sauce was familiar, but the combination of capers, olives, and anchovies were not. Yet it all worked in a culinary marriage that had me devouring bite after bite. That restaurant remains the only place I’ve seen puttanesca on the menu. And it is now closed.
The good news is, puttanesca is ridiculously easy to make at home. It comes together in about half an hour – you can easily make it while getting your pasta water to the boil and cooking the noodles – and it can be tailored to your taste.
Puttanesca is defined by its olives, capers, and garlic. You can cook it with or without the anchovies (trust me; you won’t even taste them, and it makes the sauce more delicious), or you can make a vegan puttanesca by leaving them out. Similarly, you can add as much or as little crushed red pepper for zing, and the same for the garlic and onions. I follow a gluten-free diet, and substitute regular spaghetti with gluten-free spaghetti. It works perfectly.
However you make puttanesca, I think that, like me at that restaurant, you’ll find yourself gobbling every bite. And by making it at home, you never have to worry about this pasta entree leaving the menu.
Easy Puttanesca recipe:
- 1/4 cup olive oil
- 1/2 brown onion, chopped
- 1/2 cup olives, chopped
- 2 tablespoons capers, rinsed
- 2 anchovies, chopped (if desired)
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons dried oregano
- Black pepper to taste
- 28-ounce can diced tomatoes
- Garnish (optional but recommended): Fresh parsley, basil, Parmesan cheese
Directions:
Step 1: Grab a 3-quart or larger saute pan. Heat over medium for a minute or two. Add oil. Heat for another minute and add the onions. Cook for 2-3 minutes, stirring often.
Step 2: Add the olives, capers, and anchovies if using. Cook for another 2-3 minutes, stirring often.
Step 3: Add the garlic, oregano, and crushed red pepper and black pepper. Cook for 1-2 minutes, stirring often. Doesn’t this smell insanely good?
Step 4: Now add the whole can of diced tomatoes, with juice. Stir and bring to a simmer. When a simmer is reached, cover the pan with a lid at a tilt and cook over low for at least 20 minutes, stirring occasionally.
Step 5: Taste the sauce and add salt or pepper if needed. Now all you have to do is add to your favorite pasta, either on top or by mixing pasta directly into sauce and cooking for a few minutes, as I demonstrate in the video. This is optional, but before serving, garnish with your choice of Italian parsley, basil, and Italian cheese such as Parmesan or Romano.
Congratulations! You’ve just made puttanesca sauce. Enjoy!