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  • Sometimes I get the anchovies with capers. and I use half the can
  • 1 26 oz can of chopped tomatoes (do not Drain)
  • 2 garlic cloves, finely chopped
  • 15 black olives
  • 2 tsp of capers
  • 4 anchovy fillets
  • 2 tbsp of extra-virgin olive oil
  •  1 TBS parsley
  • 1/4 tsp crushed red pepper
    step 1

    To make a delicious puttanesca sauce, start by slowly heating the oil, the crushed garlic in a non-stick deep pan. After about 5 minutes, add the anchovy fillets, if using, and cook until they melt.

    Step 2

    Stir in the capers and the olives, and cook at a medium heat for another 5 minutes, stirring occasionally.

    Step 3

    Add the canned tomato, raise the heat and bring to boil. Lower the heat as soon as the sauce starts to bubble, and simmer for 10-15 minutes. add Parsley and Salt to taste.