A good puttanesca sauce can be hard to come by. The stuff in the jar just doesn’t do it justice, and it definitely doesn’t taste fresh. The only way it ever tastes really good to me is when I just make it at home. This super robust, delicious sauce is chunky mixture of tomatoes, onions, capers, olives, anchovies, garlic, and spices. It comes together on the stove in about 20-25 minutes, and is so good over just plain ol’ spaghetti, or use it as a sauce over roasted bone-in chicken thighs. You can toss it with shrimp and it’s absolutely divine.
Most people use kalamata olives, but I love my italian castelvetrano olives in this dish so much more. Feel free to also leave out the anchovies if that’s not your jam, or if you’re vegetarian. You’re bound to wow any guests if you serve this to them because the sauce is just a stunner. Serve it with pasta, and a salad, and you can please a whole crowd, or just your family for a weeknight dinner since it’s so simple to actually put together.
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- 1.5 tbsp of EVOO
- 2.5 cups red onion, chopped
- 1 tsp of salt
- 1 tsp of herb de Provence
- 1 tsp of fresh ground black pepper
- 1 tsp of crushed red pepper
- 1 cup of italian castelvetrano pitted olives, coarsely chopped
- 3 tbsp of capers
- 5 garlic cloves, minced
- 1 28oz. can of fire-roasted crushed tomatoes
- 3-4 canned anchovy fillets, minced
- 1. Heat the EVOO in a large saucepan over medium to high heat.
- 2. Add onion and the salt and saute for about 6-7 minutes.
- 3. Add garlic, olives, capers, and the anchovies. Saute for a couple of minutes to get it all combined.
- 4. Add the crushed tomatoes and all the spices. Stir and bring to a boil.
- 5. Reduce the heat and simmer for about 10 minutes, uncovered.