Fresh Puttanesca Sauce is a classic Italian pasta dish. An easy-to-make homemade tomato sauce flavoured with olives, capers, anchovies, and lots of fresh tomatoes.
Late summer or early fall is a great time for garden fresh tomatoes. Making homemade sauces with fresh ingredients is so easy and delicious. There is no comparison in taste to jarred sauces. You will want to give this blistered tomato sauce a try too.
If you are looking for a quick and easy dinner idea, pasta is perfect. A nice change from spaghetti and meatballs. Why not start your meal with some delicious tomato bruschetta too. You might also enjoy these Roasted Eggplant Slices if you are looking for a low-carb appetizer.
If your house is anything like ours, pasta is a staple. I could almost make it every night for dinner and I would hear no complaints. This is the reason my freezer roasted tomatoes are a must during harvest season.
We all need delicious, easy recipes in our collection. I know I don’t feel like spending hours in the kitchen preparing daily meals. This recipe for baked gnocchi is a game changer for sure. One bowl, one pan and easy cleanup too.
Have you made homemade pesto? If not, give this easy kale pesto recipe a try. Makes a great topping of pasta and more.
RECIPE and INSTRUCTIONS for this classic puttanesca can be found at the bottom of this post.
Whether it’s tuna and pasta, homemade gnocchi, or baba’s egg noodle casserole, as long as it contains some form of pasta it’s a happy time around the dinner table.
Of course, you can never beat a homemade pasta sauce either. We try to eat a few meat-free meals during the week. Meatless sauces are super easy to make, totally delicious, and easy on the budget too.
Have you ever tried making healthier pasta sauces using lentils? You won’t even miss the meat!
Black beluga lentils are used to make a hearty rich sauce containing mushrooms and red wine.
Puy lentils combined with onions, peppers and goat cheese create the perfect sauce for spaghetti squash.
What Is Puttanesca Sauce Made Of?
This classic Italian recipe is made with simple ingredients:
- fresh tomatoes
- black olives
- capes
- anchovy paste
- red pepper flakes
- garlic
- olive oil
A traditional fresh pasta sauce that resembles a tomato, olive caper compote. If you have never tried pasta with olives, you are in for a treat.
Why Is It Called Puttanesca?
This sauce does seem to have a history behind it according to the food historian Jeremy Parzen.
History states that at the beginning of the 20th century, this dish was created for a brothel near Rome. It is often referred to as lady of the night sauce.
Lots of tales are told of this famous sauce:
- Prostitutes made it since it is quick and did not interrupt time away from their business.
- They made it for their awaiting clients.
- Also, tales tell that married women made since it involves less time in the kitchen and more time to visit their secret lovers or paramours.
Making Fresh Pasta Sauce
In under 30 minutes, you can enjoy this easy to make puttanesca recipe.
Prepare your ingredients:
- Chop tomatoes and set them aside.
- Chop the garlic cloves.
- Pit and dice the olives, and set them aside.
- Drain the capers and place them in a bowl.
Cook the sauce (see the recipe card for full instructions):
- Heat a skillet over medium-high heat.
- Add the olive oil.
- Cook the garlic, red pepper flakes, and anchovy paste.
- Add the tomatoes, capers, and olives.
- Cook, toss with your favourite pasta and enjoy!
Tips and Variations
- I used fresh tomatoes in this recipe. If you prefer, you can use canned tomatoes. Something like San Marzano would work great.
- I love Kalamata olives and that is what I used. Greta or Nicoise would be great choices. Feel free to experiment with green olives if you like. The tastes will change, but it will still be delicious.
- If you prefer a spicier sauce, increase the amount of red pepper flakes.
- If you use salt-packed capers, you might want to give them a rinse before using them to reduce the sodium.
- Anchovy paste was used in this recipe. If you prefer to use anchovy fillets that is fine. 1 fillet is equal to about ½ teaspoon of paste.
- Great substitutes for anchovy paste are Worcestershire sauce, Asian fish sauce, and shrimp paste.
- Can you freeze this sauce? YES! Just like any other pasta sauce, it freezes well and lasts for several months.
- Does it taste fishy? No, the anchovies give it a savoury flavour, not fishy at all.
- What is the best pasta to serve with this sauce? Traditionally this is served with spaghetti, but as far as I am concerned there is NO wrong type of pasta.
- If you want to add protein to the meal, grilled chicken, shrimp, scallops or thinly sliced flank steak would be great additions.
- Cheese is always a welcome garnish. Freshly grated parmesan, romano, or asiago would be fantastic.
Still craving some recipes with olives, here are a few to try:
Tomato Puttanesca Pasta Sauce
Ingredients
- 30 ounces Fresh tomatoes (chopped)
- ⅔ cup Kalamata olives (pitted and chopped)
- ⅓ cup capers
- 1 tablespoons Anchovy paste
- 4 cloves garlic (chopped)
- ½ teaspoons Red pepper flakes
- 2 tablespoons Olive oil (for cooking)
- Black pepper (to season)
Instructions
- Dice the tomatoes and set aside.
- Chop garlic and place to the side.
- Pit and chop olives, place in a bowl.
- Drain capers and set aside.
- Heat olive oil in a heavy bottomed pan.
- Sauté garlic, red pepper flakes and anchovy paste for about 3 minutes.
- Add tomatoes, capers and olives.
- Bring to a boil, reduce heat and simmer for 15 minutes
- Season with black pepper
- Top your favourite pasta, toss and ENJOY.
Howie Fox
YESS!! Mediterranean dishes are awesome. As you mentioned, most of them are straight forward and quickly to prepare and taste super delicious! Love the looks of this sauce 🙂
Chef G
Thanks so much….they are delicious that is for sure!!
Emily
This is my kind of pasta sauce- so fresh and I imagine with a kick of saltiness with those olives, yum!
Chef G
Yes I didn’t add extra salt…the olives, anchovy paste and capers take care of that department.
Mel@avirtualvegan.com
Quick, easy and healthy…perfect!
Chef G
Thanks Melanie…if you make it …. enjoy!!
Callie | Flour and Fancy
I love new pasta sauce recipes, and this looks fantastic! Thank you for sharing!
Chef G
You are welcome. It’s quick, easy…and so tasty!!
Sharon
I too am happy to do the dishes if my husband wants to cook! His specialty is also pasta. I don’t make pasta anymore for fear that he won’t! ?
Chef G
HAHAH…sounds like we are thinking in the same direction!! ?
Silvia Ribas (Ribas with Love)
I love this sauce, it looks so rich and flavorful… also love the thick consistency. I am currently making more tomato recipes then ever before since I have my hands full of fresh tomatoes from the garden. Will have to try your recipe, looks great!!
Chef G
Fresh tomatoes are SO awesome….just bought loads at the market today. Sure wish “in season” lasted all year!!
Amanda | The Cinnamon Scrolls
Yum! I love puttanesca sauce, and yours looks so fresh and vibrant! Love it!
Chef G
Thanks. It was the first time he made it this way….this will be our “go to” from now on.
Beverley @ sweaty&fit
My boyfriend and i made pasta the other night with garlic bread, but sadly we had no wine left!! You’re right – all three is required for the perfect night. Love this homemade puttanesca sauce. How gorgeous are those olives and capers?! Mmm
Chef G
Yup you need all 3 for it to be perfect I totally agree. Not that missing the wine is a HUGE deal…but it is the icing on the cake.
Kacie
This looks so fresh and flavoursome. You can cook for me sometime if you like 😉
Chef G
Thanks…we totally loved it!!
Claudia | Gourmet Project
aaaaaahhhhh puttanesca! you just inspired tonight’s dinner!
Chef G
Well glad I could help. Enjoy!!
Binjal's VEG Kitchen
wow! look so delicious and tasty!
Chef G
Yup…and quick and easy.
Kristen @ A Mind Full Mom
Such a simple dinner with so much flavor. Love this kind of meal.
Chef G
Me too…not that I don’t love spending time in the kitchen….but this meal I didn’t have to!!
MyCookingSecrets.com | Krystallia Giamouridou
It’s the first foreign recipe I see that uses Kalamata olives for a long time. I come from Greece and I am super excited… 😀 These type of olives are my favorite and I bet they match perfectly with your puttanesca sauce. 5 stars for this recipe!
Chef G
I am so happy you like it. They are the ONLY olives I eat. YES they were awesome in the sauce!!
Mel @ The Refreshanista
This looks so tasty! I’m going to try it without the anchovies for a vegetarian version 🙂
Chef G
Awesome…let me know how it turns out.
Jason Sandeman
This is hands down, my second favorite sauce aside from alio e oilio… it can be put together in no time flat. I like to hit my mixture with a splash of white wine and toss with Parmesan just before serving. A quick, speedy pasta for sure!
Chef G
Hey Jason…thanks for stopping by. It is a wonderful sauce, and such a great way to use fresh tomatoes that are at their peak in flavour. He didn’t have to ask me twice if he could cook dinner ?
Jason Sandeman
I ended up making this last night. It inspired me to write a piece about how we finish pasta dishes at restaurants, and how you can do it at home. Thanks for the inspiration!
Chef G
Glad I could help. Just read your very interesting post on “pasta water”. Learning all the time…thanks!!