Puttanesca Sauce

Recipe #176435 from Recipezaar.com

Serves 2


  • 1/2 lb spaghetti
  • 1 (14 ounce) can Italian tomatoes
  • 1/2 teaspoon sugar
  • 4 tablespoons flat leaf parsley
  • 4 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon italian seasoning
  • 1/4 cup olive oil
  • 1 teaspoon anchovy paste (optional)
  • 2 tablespoons black olives, minced
  • 2 tablespoons green olives, minced
  • 1 tablespoon capers
  • 3 green onions, chopped
  • 3 ounces red wine
  • parmesan cheese
  • fresh basil leaf, chopped
  1. Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
  2. Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
  3. Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we’re NOT making spaghetti!
  4. While this is simmering, prepare spaghetti until done and drain.5
  5. Sauce should be ready now so combine pasta and sauce and toss well.
  6. Top with parmesan cheese and fresh basil.

One Response to Puttanesca Sauce

  1. Pingback: The Beginning of Christmas « Living Simply By Going Backwards

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