This flavorful, fast spaghetti sauce is excellent. Pecorino Romano cheese should be generously spooned onto the short spaghetti. This is not a sauce that should be slathered all over the pasta. I would think about leaving the fresh tomatoes out of the dish if they aren’t flavorful and picked straight from the garden.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- 5 cloves garlic, chopped
- ¼ onion, chopped
- 1 teaspoon crushed red pepper
- 6 sun-dried tomatoes, softened and chopped
- 1 tablespoon capers
- 1 pinch dried oregano
- 2 ripe tomatoes, diced
- 12 kalamata olives, pitted and quartered
Instructions
- In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.
Reviews
Very similar flavor profile to the Chicken Cacciatore recipe I recently made BUT slightly different and very delicious. This is not your average “sauce” meant to be hearty vs saucy. Recipe is very easy, very quick to make. Great for weeknights! Made exact except doubled the onions and tomatoes. Served over penne and side of breadsticks. Thank you!!
Basic recipe is good. Best to saute onions till softened first. Then add garlic & red pepper & saute till fragrant (about a minute) before adding other ingredients. Also adding 1/4 fresh basil, chopped adds a lot of flavor.
This is one of the best puttanesca sauces I’ve ever had. In order to make enough sauce for my purposes, I used 16 Cento tomatoes canned and seasoned sun-dried tomatoes in olive oil. I added one extra clove of garlic. Since I increase the volume I used exactly the same amount of red pepper flakes so it was flavored but not oppressively hot. Easy, delicious, and a flexible recipe that you can add other meats on the side or vegetables. I put it over rice cauliflower and plan to use an over a lemon basil noodle.
My husband and I loved it. Didn’t have dried tomatoes so made it without. Served it over diced chicken. Worth making again.
Yum! I added cut-up pan cooked chicken, sliced mushrooms (added just after the garlic), omitted the onion, used green and black olives instead of kalamata, used crushed tomatoes instead of diced, and served it over linguini. It’s delicious! Next time I will cut up the sun-dried tomatoes way smaller though.
Wow, was this good. I used a little more of the olives, sundried tomatoes and used a little Parmesan with spaghetti noodles. When I first tasted the sauce, I thought it would be just a little too hot, but it was perfect. Everyone loved it and there were no left overs.
I quadrupled the recipe and used about 1.5 gal of whole frozen garden tomatoes that I skinned and chopped. I didn’t have sun-dried toms, so I boiled down about 1/4 of the tomatoes into a thick sauce that I added back to the main dish. I also added a Tbs of brown sugar at the end. YUMMY, Five stars!
this is by far the best puttanesca sauce ever! used canned diced tomatoes and sometimes add green olives as well. I’ve also added peppers and mushrooms for a different take. You can make it hotter or less with the chiles, very adaptable to all tastes.
Excellent recipe but try adding small tin anchovies mashed with a fork
Very easy. A little too oily for my taste, so I cut out a little bit.
This is the best pasta sauce I have ever made-thanks much for the recipe. I made it as directed only without the capers (didn’t have any) but still is excellent. Next time I’ll use the capers – I just can’t imagine how to improve it- you gotta try it. Thanks again.
Excellent recipe.Made just two changes,added a pinch of ground basil, and plumped up the sun-dried tomatoes with a 1/2 cup of dry red wine.Served it over thin pasta.
Very good. The whole family liked this. Omitted the olives as I didn’t have olives and my hubby doesn’t like them. Added a splash of red wine vinegar.
This recipe was great! I prepared it exactly as written and both my husband and I loved it!
This was a quick/easy sauce to make up! I added abit of red wine into the sauce/along with a few heaping spoonfuls of chopped canned tomatoes/abit of basil/fennel and it was AMAZING! I did add abit more crushed red pepper then asked for, as I like abit of heat. This is something I could easily make up on my sailboat for a quick meal – and not just at home!
This was too hot. I think I am pretty tolerant of spicy foods but this was just too dog-goned hot! I would cut the pepper flakes to 1/2 tsp. & then it might be good.
I would rate this 5 stars except it was a bit too spicy for me. Next time I will halve the amount of crushed red pepper. My nose and eyes were running! I felt bad feeding this to my mother who has trouble with spicy foods. But the flavor was great and the ingredients are all on hand so I will try again. It didn’t look like this would be enough for 4, but it really was. Alongside I cooked an entire box of whole wheat penne (also for 4) and the amounts were perfect.
I’m in the minority here as we found this to be inedible. Left a bad aftertaste in the mouth. I had such high hopes as I love all of the ingredients in this recipe. Thank you for letting me try!
VEry tasty sauce. Even my picky 19 mth old inhaled it. I added an entire pip of garlic though and added 3 garden fresh tomatoes, excluded the olives becos’ didn’t have any. Loved the sauce. Definitedly a keeper.
I had some sun dried tomatoes I didn’t know what to do with and then I found this absolutely delicious recipe. I didn’t use kalamata olives and fresh tomatoes since I didn’t have them. I put regular olives and some pelati tomatoes instead. My husband who’s Italian loves it. So thamk you for sharing this recipe!
This was FABULOUS! I didn’t have any capers- so I didn’t add them- but it was AWESOME anyway! I served this as a ‘relish’ / topping over grilled salmon. Mondo beyondo good!!!! I can’t wait to try it over pasta or chicken! Yum!!