Tested till perfect Puttanesca Sauce
Puttanesca Sauce
Photography by Matthew Kimura

Puttanesca Sauce

Kary's tip: Serve this sauce with whole wheat pasta to increase your fibre intake.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003 amp; Best Recipes Ever, weekdays at 3pm on CBC TV

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspextra-virgin olive oil
  • 4 4minced cloves of garlic
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tsphot pepper flakes
  • 4 4anchovy filletanchovy fillets, (or 2 tsp/10 ml anchovy paste)
  • 1 can (28 oz/996 ml) 1can (28 oz/996 ml)tomatotomatoes
  • 1/2 cup 1/2cupoil-cured olives, halved and pitted
  • 2 tbsp 2tbspdrained rinsed capercapers
  • 1/4 cup 1/4cupchopped fresh parsley
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In large skillet, heat oil over medium heat; cook garlic, oregano, hot pepper flakes and anchovies, stirring occasionally, until garlic starts to colour, about 3 minutes.

Add tomatoes, breaking up with spoon. Add olives and capers; bring to boil. Reduce heat and simmer until thickened to consistency of salsa, about 10 minutes.

Make-Ahead Meal: Let cool for 20 minutes. Refrigerate until cold. Refrigerate in 4 airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator and reheat to serve. Stir in parsley.

Tonight's Dinner: Follow first 2 paragraphs as directed. Stir in parsley. Meanwhile, in large pot of boiling salted water, cook 1 lb (500 g) spaghetti or other pasta until tender but firm, 8 to 10 minutes; drain and toss with sauce.

Additional information :

This quick, robust tomato sauce makes enough for four servings of pasta. Freeze it in individual containers, reheat one and cook 4 oz (125 g) pasta for a single serving.

Nutritional Information Per serving: about

cal 141 pro 4g total fat 10g sat. fat 1g
carb 12g fibre 3g chol 3mg sodium 1,132mg

% RDI:

calcium 9 iron 14 vit A 14 vit C 53
folate 8
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