Puttanesca Sauce2019-07-02T16:14:39-04:00

Puttanesca Sauce

Presented by Sette Luna


  • 1 medium red or sweet onion, coarse diced
  • 1 stalk fennel, coarse diced, fronds removed and reserved 
  • 3–6 cloves garlic depending on taste, thinly sliced
  • 1–2 T olive oil
  • Several good quality anchovies, chopped
  • Large pinch or more of crushed red hot peppers (preferably Calabrian chile)
  • 28 oz. can Italian plum tomatoes (preferably San Marzano), roughly chopped
  • Medium handful mixed Italian olives
  • Small handful salt-cured capers, rinsed thoroughly in cold water
  • Zest of two lemons
  • Large handful Italian parsley, chopped
  • Salt and black pepper to taste


In a large skillet, sautée onions, fennel, and garlic in olive oil until translucent. Add anchovies and sautée until melted and garlic is slightly toasted; add Calabrian chile and sautée briefly, being careful not to burn the garlic or chile. Add tomatoes and juice from the entire can, stirring to combine. Add olives, capers, and lemon zest and continue to simmer. When flavors are well incorporated, stir in parsley and fennel fronds. Season with salt and black pepper to taste. Serve with your favorite hearty pasta.

Serves 4–6

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As seen in the Summer/Fall 2019 Issue

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