Ingredients
Extra virgin olive oil. Fresh garlic cloves. Anchovy fillets. Chilli flakes/red pepper flakes. Chopped tomatoes. I used canned tomatoes but you can use fresh, seasonal tomatoes too. If you can find San Marzano tomatoes, I would highly suggest using them as their flavor is unmatched. Pitted olives. I used Kalamata olives but use any olives of your choice. Capers. White fish. Halibut, hake, kingklip, cod, bass, snapper, etc. Salt and black pepper. Fresh basil, to serve. Fresh parsley can be substituted. Fresh chilli, optional.
How to make Puttanesca sauce
In a large skillet or pan set over medium high heat, heat the olive oil then cook the sliced garlic, anchovies and chilli flakes for a minute until fragrant. Pour in the tomatoes and stir in the olives and capers. Season to taste with salt and pepper then allow to simmer for 5-7 minutes. At this stage the puttanesca sauce can be served with pasta or you can serve it with any protein of your choice. I seared fish in the pan before making the tomato sauce but you can make Chicken Puttanesca, Shrimp Puttanesca, etc. with this sauce recipe.
How to make Pasta Puttanesca
Bring a large pot of salted water to a boil then add pasta of your choice. Spaghetti, linguine, etc. all work well. Add the pasta to the boiling water then cook for 8-10 minutes until al dente. Drain the pasta, reserving a cup of the water, then toss the pasta with the sauce. Add a few tablespoons of the pasta cooking water and serve.
Can I make this ahead?
This puttanesca sauce recipe is a delicious make-ahead recipe. The sauce can be made a week in advance and kept in an airtight container in the fridge. It freezes well too and can be frozen for up to 3 months.
Easy fish recipes
Pan seared fish with charred corn salad. Easy Cajun air fryer fish Easy lemon butter baked fish
