Puttanesca Sauce

Try this flavorful, robust Puttanesca Sauce recipe from Scales by Conair for all types of pasta.

Nutritional Information

Per serving (1/2 cup):
  • Calories130 (47% from fat)
  • Carbohydrates9g
  • Protein3g
  • Fat7g
  • Saturated fat1g
  • Cholesterol5mg
  • Sodium540mg
  • Calcium48mg
  • Fiber2g


  • 3tablespoons extra virgin olive oil
  • 3garlic cloves, coarsely chopped
  • 1small onion, chopped
  • 8anchovy fillets
  • 1teaspoon crushed red pepper
  • 3tablespoons tomato paste
  • 1can (28 ounces) whole, peeled tomatoes
  • 1/2tablespoon granulated sugar
  • 1cup dry white wine
  • 10basil leaves, thinly sliced (chiffonade)
  • 3/4cup kalamata olives (halved if desired)
  • 1-1/2tablespoons capers
  • 1/4teaspoon fennel seeds
  • 1/4cup chopped fresh parsley
  • pinch freshly ground black pepper
Puttanesca Sauce


  • 1Heat the oil in a large saucepan over medium-low heat.
  • 2Once oil is hot and shimmering, add the garlic and onion. Sauté until softened and the onion is translucent.
  • 3Add the anchovies and red pepper flakes, sautéing an additional 2 to 3 minutes.
  • 4Stir in the tomato paste, canned tomatoes and sugar. Bring to a simmer and let cook until slightly thickened, about 5 to 6 minutes.
  • 5Add wine, stir to combine; simmer for about 20 minutes.
  • 6Stir in basil, olives, capers and fennel and let cook a final 10 minutes.
  • 7Remove sauce from heat and stir in parsley and black pepper.