Name: A Hot Mess: Puttanesca Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 6 cloves garlic minced; 2 shallots minced; 1 tbsp olive or vegetable broth; 1/4-1/2 tsp salt to taste; 1/4-1/2 tsp red pepper flakes or calabrian chilies to taste; 2 cups fresh cherry tomatoes (or 28 oz canned); 1 700 gram jar of passata (strained tomatoes or pizza sauce without herbs); 1/2 cup mixed pitted olives chopped; 2 tbsp capers drained; 2 tsp basil; 2 tsp oregano

A Hot Mess…

A Bit of History:

In Italian, the word puttana literally means whore. The origins of puttanesca sauce are debatable. Historians cannot quite agree if the sauce had its spicy beginnings in the Spanish brothels (due to its name) or accidentally invented one night at Ischia restaurant in the 1950s. Either way, I like to call my recipe for Easy Puttanesca Sauce a hot mess. It is messy looking, delicious, and spicy. But, the best part: it comes together in only 20-30 minutes.

About the Recipe: Easy Puttanesca Sauce

There are a few basic ingredients common to all the variations of puttanesca; tomatoes, olives, garlic, chili peppers or flakes, and capers. In Lazio, Italy the sauce contains anchovies, in Sicily raisins are sometimes added, and the herbs often vary. When we make puttanesca, we like to add shallots, oregano, and basil to the basic ingredients. I love using fresh cherry tomatoes, but when they are not in season tinned Italian tomatoes are a great substitute. Puttanesca can be served over any type of pasta. Sometimes, we substitute oven roasted baby potatoes for the pasta. (I prefer the baby ones because they don’t need to be peeled!) Simply cut the baby potatoes into quarters, toss with olive oil, sea salt, and minced garlic and roast at 400 degrees F while the sauce is simmering.

Easy pantry staples create a delicious sauce!

A Hot Mess: Puttanesca Sauce

A hot, spicy, tomato sauce with olives and capers. Perfect for topping roasted potatoes or pasta dishes.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course, Pasta

Cuisine American, Italian

Servings 4

Ingredients

6 cloves garlic minced
2 shallots minced
1 tbsp olive or vegetable broth
1/4-1/2 tsp salt to taste
1/4-1/2 tsp red pepper flakes or calabrian chilies to taste
2 cups fresh cherry tomatoes (or 28 oz canned)
1 700 gram jar of passata (strained tomatoes or pizza sauce without herbs)
1/2 cup mixed pitted olives chopped
2 tbsp capers drained
2 tsp basil
2 tsp oregano

Instructions

Heat oil or broth in a large saucepan over medium heat.
Add garlic, shallots, 1/4 tsp of salt, and 1/4 tsp of red pepper flakes. Cook 2 minutes.
Add cherry tomatoes and cook 5 minutes or until they burst.
Add passata, olives, capers, basil, and oregano.
Simmer on low for 15-20 minutes. Taste and adjust seasonings.

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