Puttanesca

Name: Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian (Neapolitan)
Ingredients: San Marzano tomatoes, crushed — 800 g (28 oz can); Extra-virgin olive oil — 60 ml (1/4 cup); Garlic cloves, sliced — 3; Anchovy fillets — 4; Black olives, pitted and halved — 100 g (3.5 oz); Capers, drained — 30 g (2 tbsp); Dried red chilli flakes — 2 g (1/2 tsp); Fresh parsley, chopped — 10 g (2 tbsp)

The Quirky Foodster Team

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10 min

Prep

20 min

Cook

Ingredients

San Marzano tomatoes, crushed — 800 g (28 oz can)
Extra-virgin olive oil — 60 ml (1/4 cup)
Garlic cloves, sliced — 3
Anchovy fillets — 4
Black olives, pitted and halved — 100 g (3.5 oz)
Capers, drained — 30 g (2 tbsp)
Dried red chilli flakes — 2 g (1/2 tsp)
Fresh parsley, chopped — 10 g (2 tbsp)

Method

Heat olive oil in a wide saucepan over medium heat; add garlic and anchovies, mashing the anchovies as they melt
into the oil, about 2 minutes.
Add chilli flakes and cook 30 seconds.
Add crushed tomatoes, olives and capers; bring to a simmer.
Cook uncovered 20 minutes, stirring occasionally, until thickened.
Stir in fresh parsley just before serving; taste before adding extra salt, as olives, capers and anchovies are already
salty.

Cultural Background: A robust Neapolitan sauce built on tomatoes, olives, capers and anchovies, puttanesca's colourful, debated name (loosely translating to 'in the style of the lady of the night') reflects its bold, punchy, no-nonsense character developed in mid-20th-century Naples.

Tips: • Anchovies dissolve into the oil to season the whole sauce rather than tasting distinctly fishy. • Go easy on added salt until the very end — the briny ingredients provide plenty.

Variations: • Add a splash of white wine after the garlic and anchovies for extra depth. • Use green olives instead of black for a sharper, more piquant version.

Storage: Refrigerate up to 5 days in an airtight container.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 75 kcal, 2 g protein, 5.5 g fat, 5 g carbohydrate per 100 ml serving.

FAQs: Can I make it without anchovies? Yes, though it loses the signature umami depth; a splash of soy sauce is a common non-traditional substitute. Is puttanesca very salty? It's bold and briny by design from the olives, capers and anchovies — taste before adding extra salt.