Zesty Puttanesca Pasta Sauce
Serves 4
10 mins prep
15 mins cook
25 mins total
This recipe for classic Italian puttanesca pasta sauce makes an amazing thick, rich tomato sauce in about 15 minutes. With capers, anchovies, olives and garlic galore, you'll be craving this sauce on the regular!
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Empty the can of tomatoes into a mesh colander set over a bowl — this will drain off excess water. Discard the water and add the tomatoes to the bowl. Crush them with your hands or use a potato masher or wooden spoon. Set the bowl aside.
Add the olive oil, anchovies, red pepper and capers to a 10-12-inch saute pan or skillet and place over medium-high heat. Cook until the anchovies break down easily with a spoon and the capers begin to sizzle, about 2 minutes.
Stir in the garlic and tomato paste. Cook another 30 seconds to one minute, just until the garlic is aromatic. Add the reserved drained tomatoes, olives and ½ teaspoon kosher salt.
Bring the sauce to a simmer. Cook 15 minutes, stirring frequently, until the sauce has thickened. Add the parsley and serve over hot cooked pasta.
