Marinara Sauce with Olives and Capers (Italian Puttanesca Sauce)
Ah, puttanesca sauce! A recipe straight from the warm alleys of Naples, where Mediterranean flavors dance in every bite. In Italy, they say it was born in the kitchens of the 'signorine' for its frank and generous character. You'll love this bold mix of plump black olives, salty capers, and juicy tomatoes, lifted by a hint of chili. It's a quick, authentic sauce that turns a simple pasta dish into a sunny journey. Warn your guests: it's a guaranteed love at first taste!
Ingredients
- extra virgin olive oil4 tbsp
- garlic3 cloves, minced
- canned crushed tomatoes (San Marzano)400 g
- pitted black olives (Kalamata)100 g, chopped
- capers2 tbsp, rinsed
- dried oregano1 tsp
- bird's eye chili or red pepper flakes1 small (to taste)
- saltto taste
- fresh basil10 leaves, chopped
Instructions
- 1
In a large skillet, heat olive oil over medium heat. Add the minced garlic and whole chili (or flakes). Sauté for 1 minute without burning.
- 2
Pour in the crushed tomatoes, oregano, and a pinch of salt. Simmer on low heat for 10 minutes, stirring occasionally.
- 3
Stir in the chopped olives and capers. Continue cooking for another 5 minutes, until the sauce thickens slightly.
- 4
Remove the chili if you used a whole one. Add fresh basil, mix, and taste to adjust seasoning (capers and olives are already salty).
- 5
Use this hot sauce to dress al dente pasta (spaghetti or linguine) or as a pizza base. It keeps for 3 days in the fridge.
- 6
Serve immediately, with a drizzle of raw olive oil and a few extra olives for garnish if desired.
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