Puttanesca Sauce
Recipe by Shawnie Kelley
Puttanesca is a bold Neapolitan sauce built on the principles of balance and umami layering. Anchovies provide a rich depth, while briny capers and olives contribute salinity and complexity. A base of high-acid canned plum tomatoes ensures a bright, concentrated flavor and a sauce that emulsifies properly as it reduces. Traditionally finished with crushed red pepper flakes for controlled heat, this preparation demonstrates how proper sequencing of aromatics—gently blooming garlic and anchovies in oil before adding tomatoes—creates a rich, stable sauce without long cooking.
- Serves
- 4–6
Directions
-
Build the flavor base: Warm 2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic and anchovies. Cook gently, stirring, until garlic is lightly golden and anchovies dissolve into the oil, creating a savory base, about 2–3 minutes.
-
Add tomatoes and reduce: Crush tomatoes with a fork to release juices. Add to the skillet with a season of salt and black pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a saucy consistency, about 10 minutes.
-
Finish the sauce: Stir in olives, capers, thyme, oregano, and red pepper flakes. Reduce heat to low and simmer gently while cooking the pasta.
-
Cook and combine pasta: Cook pasta, drain, and reserve 1/2 cup pasta water. Toss pasta with the sauce and the remaining 1 tablespoon olive oil, adding a splash of pasta water if needed to achieve a silky coating.
-
Serve: Taste and adjust seasoning with salt and pepper. Plate and garnish with fresh herbs and shaved Parmesan, if desired.
From Shawnie's class “Classic Italian Sauces”
