Classic Puttanesca Sauce

A bold, savory Italian masterpiece perfect for spaghetti or Sicilian-style pizza.

• Prep time: 10 minutes
• Cook time: 15–25 minutes
• Yields: Sauce for 1 lb of pasta or 1 large Sicilian pizza

Ingredients

• 28 oz Whole plum tomatoes (San Marzano recommended)
• ½ cup Extra virgin olive oil (Reduce to ¼ cup if using as a pizza topping with mozzarella)
• ½ cup yellow onion, finely diced
• 1 tbsp Fresh garlic, minced
• 1–2 Anchovy fillets
• ½ tsp Crushed red pepper flakes (or Calabrian chili)
• 2 tbsp Capers
• 1 cup Olives (Black, Kalamata, or Green)
• 6–8 Fresh basil leaves
• 1 tsp Salt
• ¼ tsp Black pepper

Instructions

1. Prep the Aromatics: Finely dice the yellow onion and mince the fresh garlic.
2. Sauté: In a large skillet over medium-high heat, add the olive oil, diced onion, and anchovy fillets. Sauté for about one minute, breaking up the anchovies with your spoon until they begin to dissolve.
3. Season: Add the crushed red pepper (or Calabrian chili) and the minced garlic. Cook until the garlic is translucent and fragrant.
4. Incorporate Brine: Add the capers and olives to the skillet. Cook for one additional minute to allow the flavors to bloom.
5. Build the Sauce: Add the whole plum tomatoes, fresh basil leaves, salt, and black pepper. Use a wooden spoon or potato masher to crush the tomatoes directly in the pan.
6. Simmer: Bring the sauce to a boil, then immediately lower the heat. Let the sauce simmer for 15–25 minutes to thicken and develop depth.
7. Serve: * For Pasta: Toss with one pound of al dente spaghetti.
   • For Pizza: Spread evenly over a Sicilian pizza shell and top as desired.