Not to everyone’s taste, but puttanesca sauce packs a punch in terms of flavor. It’s briny, it’s spicy, and it’s deeply savory, with just enough tang from the tomatoes to keep it from being one-note. Olives and capers do a lot of the heavy lifting here, throwing in bursts of salt and acidity that hit differently with every bite — this isn’t a sauce that fades into the background of your pasta.
(Experiment 258) Puttanesca sauce
Ingredients
- 400 ml tomato sauce
- 10-12 minced black olives
- 1 tbsp capers
- 2 minced anchovies make sure to wash them first
- 2 garlic cloves minced
- 1 tsp chili flakes
- 1 shallot diced
- 2 tbsp olive oil
Instructions
- Heat a pan over medium heat with oil, soften the shallot, garlic & chili flakes. Add the anchovies and stir everything well. Add the tomato sauce and let simmer for about 10 minutes. Add the capers and black olives.
- Do a taste test and rectify with salt/pepper.