Puttanesca Sauce

As I mentioned in an early post, my goal for 2018 is to eat more seafood. By combining some pantry basics like anchovies, canned tomatoes, capers and olives, you have a fast and easy way to make a flavorful pasta sauce and as a bonus, you get your omega 3’s.

Puttanesca Sauce


2 tablespoons olive oil

2 large cloves garlic, minced

3 or more anchovy fillets

1 28-ounce can whole plum tomatoes (like San Marzano)

Freshly ground black pepper

1/2 cup pitted Kalamata olives

2 tablespoons capers

1/2 teaspoon red pepper flakes

1 pound linguine or other pasta shape

Chopped fresh parsley, oregano or basil for garnish, optional


Warm olive oil with garlic and anchovies in a skillet over medium-low heat. Cook, stirring occasionally, until garlic is golden and anchovies as melted.

Add tomatoes, breaking them up slightly in the pan, and black pepper. Raise heat to medium-high and cook until tomatoes break down and sauce gets thicker, about 10 minutes. Stir in olives, capers and red pepper flakes. Simmer for a few more minutes.

Cook pasta according to directions. Drain and toss with sauce. Garnish with herbs if desired.

Nutrition Note: Anchovies are an excellent source of omega-3 fatty acids. Ounce per ounce, they are one of the richest sources of omega-3’s providing 1200 mg per serving. Keep anchovies in your pantry for an extra punch of flavor.

Additional Note: The pasta featured in this post is handmade and I’ll be blogging about my experience with making pasta in my next post!



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