Sauces and Condiments Sauces Pasta Sauces Tomato Pantry Puttanesca 4.7 (93) 77 Reviews 28 Photos Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time. Submitted by Julie Filips Updated on August 22, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 28 28 28 28 Prep Time: 5 mins Cook Time: 16 mins Total Time: 21 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ⅓ cup olive oil 3 cloves garlic, minced ¼ teaspoon crushed red pepper flakes, or to taste 1 teaspoon dried oregano 3 anchovy fillets, chopped, or more to taste 2 (15 ounce) cans diced tomatoes, drained. 1 (8 ounce) package spaghetti ½ cup chopped pitted kalamata olives ¼ cup capers, chopped Directions Fill a large pot with water. Bring to a rolling boil over high heat. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water. Stir the olives and capers into the sauce; add pasta and toss to combine. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin. Cook's Note: You can leave out the anchovies if you like, but for best flavor, leave them in! They melt right into the sauce and add authentic Italian flavor. I Made It Print 155 home cooks made it! Nutrition Facts (per serving) 463 Calories 24g Fat 53g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 463 % Daily Value * Total Fat 24g 31% Saturated Fat 3g 17% Cholesterol 3mg 1% Sodium 945mg 41% Total Carbohydrate 53g 19% Dietary Fiber 5g 16% Total Sugars 7g Protein 11g 21% Vitamin C 21mg 23% Calcium 104mg 8% Iron 5mg 26% Potassium 559mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.