Putanesca Sauce (Anchovy, Olive, and Caper Tomato Sauce)

Putanesca is the kind of sauce that proves a brilliant dinner doesn’t need a long simmer or precious pantry items — just a few intensely flavored ingredients that sing together. In this version I lean on a 28-ounce can of crushed tomatoes for body and speed, a generous handful of briny olives and capers for texture, and anchovy fillets that dissolve into the oil to deliver deep, savory umami rather than a fishy hit. The result is a glossy, slightly chunky sauce where bright tomato, saline pop, and a warm hit of red pepper flake balance each other; little pockets of olive and caper give satisfying bursts in every bite.

This sauce is for cooks who love punchy, straightforward flavors and want a dependable weeknight go-to: toss it with spaghetti, ladle it over roasted cauliflower or grilled fish, or fold in shaved fennel and chickpeas to make a rustic stew. Small touches — finishing with chopped parsley, adjusting a pinch of sugar or a splash of extra-virgin olive oil — are all you need to nudge the sauce from good to unforgettable without slowing the clock.