Description
This easy 10 Minute Puttanesca Sauce with anchovies, capers and olives is an easy pantry meal to make with spaghetti! Simply sauté garlic with crushed red pepper and anchovies. Add in tomatoes, olives and capers and simmer for 5 minutes before tossing with your favorite cooked pasta.
Ingredients
1/4 cup extra virgin olive oil
4 cloves garlic, finely chopped
4 oil packed anchovy filets, chopped
Small pinch crushed red pepper, optional
1 28-ounce can tomato puree
1/3 cup pitted black olives, cut in half
2 tablespoon capers
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add garlic, anchovies and red pepper flakes and cook, stirring, and breaking up anchovies with a wooden spoon until the garlic is just barely starting to brown, about 1 minute.
- Carefully pour in tomatoes (mixture may splatter.) Add in olives, capers, salt and pepper and bring to a simmer, stirring often.
- Reduce heat to medium-low and simmer 5 minutes, to thicken the sauce and meld the flavors. Serve hot.
Notes
This recipe makes enough pasta for 1 16-ounce box of pasta. Add the hot al dente cooked pasta to the hot sauce and toss to combine. Serve immediately topped with parsley.
If you omit the anchovy, you may want to add more salt to taste.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 2/3 cup
- Calories: 132
- Fat: 12 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 2 g