How to Make Puttanesca Sauce

Heat a saucepan over low to medium heat.

Add 3 to 4 tablespoons of olive oil to the pan.

Add 3 to 4 minced garlic cloves to the oil and sauté until fragrant.

Add fresh parsley and fresh oregano to the pan.

Add chopped anchovies and capers to the mixture.

Stir in hot pepper flakes and black olives.

If using, add a little of the anchovy oil.

Cook the mixture until the olives soften and the anchovies disintegrate.

Add a small amount of cherry tomatoes to the pan, adjusting quantity to preference.

Let the sauce cook for a couple of minutes while the pasta boils.

Boil 1/2 pound of pasta in salted water until al dente.

Reserve some pasta water before draining the pasta.

Add the drained pasta to the sauce in the pan.

Add a scoop of reserved pasta water to the sauce and mix well, adjusting consistency as needed.

Serve with a sprinkling of pecorino Romano cheese on top.

Equipment Needed

Spice Level: