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Salsa di Puttanesca

COOK TIME
2 hrs
PREP TIME
10 mins
SERVINGS
2
RATE THIS RECIPE
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TODAY
COOK TIME
2 hrs
PREP TIME
10 mins
SERVINGS
2
RATE THIS RECIPE
(0)

Ingredients

  • 3 cloves garlic, peeled and minced
  • 3 anchovies (preferably stored in oil)
  • 10 black olives, pits removed
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 1/2 cup capers
  • 2 tablespoons dried oregano
  • 1 (15-ounce) can peeled Italian tomatoes
  • Kosher salt, to taste
  • 5 large basil leaves, torn
  • Chef notes

    This is a flavor-bomb most reminiscent of Southern Italy that I crave all the time. The combination becomes addictive. I've even been known to use leftover sauce for my eggs in the morning as well.

    Technique tip: This is a great way to use anchovies you've had in the fridge from that one recipe you made a few weeks ago.

    Swap option: You can swap out green olives for the black olives.

    Preparation

    Add garlic cloves, anchovies and black olives to a blender or food processor and pulse until slightly chunky.

    Then, in a medium saucepan over medium heat, add the olive oil and add the garlic-anchovy-olive paste, the capers and dried oregano. Cook until paste begins to dissolve in the oil slightly, about 1 minute, then add the tomatoes with 1 cup of water. Lower the heat to a simmer and let the sauce simmer for 2 hours, adjust for seasoning, add the basil and reserve. When serving, toss with pasta and drizzle with olive oil.