Puttanesca sauce
Total time25 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 5 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings2
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 25 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 5 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Sauce
Lunch · Dinner
15 to 30 minutes
Method
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Chop the garlic and anchovies. Rinse the capers if very salty and slice the black olives.
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Heat the olive oil in a frying pan and gently cook the garlic, anchovies and cayenne chilli for 3 minutes, breaking up the anchovies with a spoon.
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Stir in the capers and olives for 2 minutes. Add the chopped tinned tomatoes and half the chopped parsley. Simmer for 15 minutes.
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Remove the chilli, taste and add salt only if needed. Stir in the remaining parsley.
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