The origins of the name of this sauce are quite “saucy”. From Italian ladies of the night (puttana) to other colorful stories, but the common thread seems to be that they all refer to a sauce that is quick, easy and very tasty featuring greek olives and capers. Pairs well with red wine and caprese salad. If you’re looking for a gluten free version, we recommend pasta made with brown rice flour.

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Pasta Puttanesca

It's all in the sauce, just use your favorite pasta.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Equipment

• Large skillet

Ingredients

• 1 Yellow or white onion, diced
• 3 Garlic cloves, minced or pressed
• 1 2 oz. can Anchovies
• 2 15 oz. cans Diced tomatoes
• 1 15 oz. can Tomato sauce
• 3 T Capers
• 20-30 Greek olives, sliced
• 1 t Salt
• 1 T Oregano
• 1 T Basil (try fresh if you have it)

Instructions

• In large skillet, sauté onions and garlic until translucent
• Add anchovies and cook until they fall apart (5 minutes)
• Add tomatoes, sauce, capers, olives and spices and simmer for 30-60 minutes (longer is better)
• Serve over your favorite pasta and enjoy.

Notes

Feel free to double the spices if you like it spicy, like we do!