Puttanesca Sauce


    • 3 Tbs Olive Oil
    • 4 Anchovy Fillets - Rinsed & Chopped
    • 3 Cloves Minced Garlic
    • 1/2 Tsp Crushed Red Pepper Flakes
    • 28-oz Can Whole Peeled Tomatoes - Roughly Broken Up By Hand
    • 20-25 Kalamata Olives - Pitted & Sliced Length-Wise
    • 2 Tbs Capers - Drained
    • 1/4 Cup Fresh Parsley Leaves - Coarsely Chopped
    • Ground Black Pepper
    • Kosher Salt


    • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or to preferred tenderness
    • In a medium skillet heat olive oil then combine garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden (about 5 minutes). Then add capers and olives and stir to combine
    • Break up tomatoes by hand over the skillet and add juice from can, stir to combine, and bring to a bare simmer. Continue to simmer for at least 10 minutes
    • Drain pasta through a colander, add drained pasta to sauce and top with parsley
    • Season with salt and pepper. Be generous with the pepper and scant with the salt - the dish will be plenty salty from the other ingredients

Tony Federico