Main Dishes

Puttanesca Sauce

Recipe credit: Rao's Recipes from the Neighborhood (St. Martin's Press, 2004), by Frank Pellegrino. Reprinted with permission from the publisher


  • ¼ cup extra-virgin olive oil
  • 2 tablespoons capers, drained and rinsed
  • ½ cup pitted Gaeta olives
  • 6 anchovy fillets, packed in oil
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 tablespoon chopped fresh Italian parsley
  • 1 (28-ounce) imported Italian plum tomatoes, drained and hand-crushed
  • Salt, if desired



  1. Heat the oil in a large skillet over medium heat. Add the capers, olives, and anchovies and sauté until the anchovies dissolve, about 1 to 2 minutes. 
  2. Add the garlic, red pepper flakes, and parsley and sauté 1 minute. Stir in the crushed tomatoes and let simmer for 5 minutes. Taste and add salt if needed before serving.
Time Level Yield
20 Minutes Easy About 2 Cups