Salsa Puttanesca

This classic red sauce is similar to marinara but the additional garlic and capers add even more instensity to the flavor.


  • 28 oz. can whole tomatoes

  • 3-5 garlic cloves minced or pressed (or more to taste)

  • Fresh basil

  • Fresh oregano

  • 1 can medium ripe or Kalamata olives, sliced

  • 4 anchovy fillets

  • 1 T olive oil

  • 8 oz mushrooms, sliced

  • 1/4 C dry red wine

  • 1/2 T dried oregano

  • 1 t Italian seasoning

  • Crushed red pepper to taste

  • 1 T butter

  • 2 T small capers


  • Heat olive oil in large skillet. When hot add onions and cook until translucent.
  • Add butter, garlic, oregano, Italian seasoning, anchovies, and red pepper and cook for 2 mins.
  • Deglaze pan with red wine and add mushrooms and olives. Sauté for 3 mins.
  • Add juice from canned tomatoes. Cut tomatoes into chunks and add to pan. Reduce heat and simmer for 15 mins until sauce thickens to desired consistency, breaking up larger chunks of tomatoes with a spatula.
  • Add capers and simmer for another minute.
  • Serve sauce over pasta, garnish with fresh basil.

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