# Putanesca Sauce (Anchovy, Olive, and Caper Tomato Sauce) > Putanesca is a bold, pantry-ready Italian sauce built from anchovies, olives, capers, garlic, and tomatoes. It comes together quickly on the stovetop for a briny, spicy weeknight sauce that's perfect tossed with pasta or spooned over roasted vegetables. Canonical URL: https://www.topshelf.recipes/recipes/puttanesca-sauce-anchovy-olive-caper-tomato ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 20, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes - Servings: 6 - Difficulty: Easy - Category: Stovetop ## Ingredients ### Warm the oil and aromatics - 2 tbsp Extra-virgin olive oil - 4 cloves Garlic cloves, thinly sliced - 6 fillets Anchovy fillets in oil, drained and chopped - 1/4 tsp Red pepper flakes ### Add olives and capers - 1/2 cup Pitted Kalamata or Castelvetrano olives, halved - 2 tbsp Capers, rinsed ### Add tomatoes and combine - 1 can (28 oz) Crushed tomatoes (canned) ### Finish and serve - 2 tbsp Fresh flat-leaf parsley, chopped ## Instructions ### 1. Warm the oil and aromatics Heat the olive oil in a wide skillet over medium heat until shimmering. Add the sliced garlic, chopped anchovy fillets, and red pepper flakes; cook, stirring, until the garlic is fragrant and the anchovies have dissolved into the oil, about 1–2 minutes. ### 2. Add olives and capers Stir in the halved olives and rinsed capers so they warm through and release their briny flavor. Cook for 1–2 minutes to let the oil absorb their flavors, scraping any brown bits from the pan. ### 3. Add tomatoes and combine Pour in the crushed tomatoes and stir to combine, using the back of a spoon to break down any larger pieces. Bring the sauce to a gentle simmer over medium-low heat. ### 4. Simmer and reduce Let the sauce simmer gently, partially covered, for 12–15 minutes until it thickens slightly and the flavors concentrate. Stir occasionally and adjust heat so the sauce bubbles gently but does not vigorously boil. ### 5. Adjust seasoning Taste the sauce and season with salt only if needed (anchovies, capers, and olives are already salty); add freshly ground black pepper to taste. If the sauce tastes too bright, a small pinch of sugar or a splash of olive oil can round it out. ### 6. Finish and serve Stir in the chopped parsley off the heat for a fresh lift and remove the pan from the burner. Serve the puttanesca immediately tossed with hot cooked pasta, spooned over grilled fish, or cooled and stored in the refrigerator for up to 4 days. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 125 kcal - Protein: 3.8 g - Carbohydrates: 11.2 g - Fat: 8.2 g - Saturated Fat: 1.1 g - Fiber: 3.2 g - Sugar: 5.9 g - Added Sugars: 0 g - Cholesterol: 3.4 mg - Sodium: 617.8 mg - Potassium: 349.3 mg - Calcium: 58.6 mg - Iron: 2 mg - Vitamin D: 0.1 mcg ## Tips ### Dissolve anchovies first Let the anchovies melt into the warm oil and garlic, mashing them with your spoon; they should disappear and flavor the oil rather than remain as chunks. ### Protect the garlic Keep the heat at medium to avoid browning the thinly sliced garlic; scorched garlic brings bitterness that clashes with the sauce's briny notes. ### Taste before salting Because anchovies, capers, and olives are salty, always taste the finished sauce and add salt only if necessary, a little at a time. ### Use pasta water to bind Reserve a cup of starchy pasta water and add splashes when tossing to create a silky emulsion that clings to noodles. ### Control acidity gently If the tomatoes taste too bright, a tiny pinch of sugar or a tablespoon of extra-virgin olive oil will round the flavors without hiding them. ## Variations and Substitutions ### Vegetarian anchovy-free Skip the anchovies and stir in a teaspoon of aged white miso or 1/2 teaspoon soy sauce to add savory depth, and increase the capers slightly to make up for the umami. ### Add protein — shrimp or tuna Sear peeled shrimp in the pan before starting the sauce and return them to warm through, or fold in canned tuna at the end for a quick pescatarian dinner. ### Chunky summer tomatoes When tomatoes are at their peak, substitute 1½–2 pounds chopped ripe tomatoes, cooking a little longer to concentrate their juices and preserve bright tomato flavor. ### Legume-forward puttanesca Add a drained can of chickpeas with the tomatoes to turn the sauce into a hearty, fiber-rich stew that’s great spooned over grilled bread or polenta. ## Notes ### Storage and Make-Ahead Store leftover sauce in an airtight container in the refrigerator for up to 4 days; flavors intensify as it sits. You can freeze portions for up to 3 months — thaw overnight in the fridge and rewarm gently on the stove with a splash of water or olive oil, finishing with fresh parsley to revive brightness. ### Serving Suggestions Toss the sauce with spaghetti or bucatini, using reserved pasta water to help it cling, and finish with a scatter of chopped parsley and a drizzle of extra-virgin olive oil; avoid grating salty cheeses unless you prefer a less briny bite (ricotta salata is a fine choice if used sparingly). Serve with a crisp green salad—think arugula with lemon—and crusty bread to mop up any sauce, and pair with a medium-bodied Italian red like Chianti or a mineral-driven Vermentino for white drinkers. ## Frequently Asked Questions ### Can I make this without anchovies? Yes — omit them and add a small spoonful of miso or a splash of soy sauce for savory depth, or simply increase the capers and olives to keep the salty, umami character. ### Which olives are best here? Kalamata offer a pronounced, fruity tang while Castelvetrano are milder and buttery; both work — choose based on whether you want sharper brine or a softer olive note. ### Why does my putanesca taste too salty? Salt can build up from anchovies, capers, and olives; dilute with a splash of water or unsalted tomato passata, add a small pinch of sugar to balance, or increase the tomato base to spread the saltiness. ### Can I freeze this sauce? Yes, freeze in portions for up to three months; thaw in the fridge overnight and reheat gently on the stove, adding a little water or olive oil if the texture tightens. ### How do I keep the garlic from going bitter? Slice garlic thin but cook it over moderate heat and watch closely — remove the pan from heat if the garlic starts to brown, since bitterness will carry through the whole sauce. ## Related Recipes and Guides - [Rotisserie Chicken and Wild Rice Soup](https://www.topshelf.recipes/recipes/rotisserie-chicken-wild-rice-soup) - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Xiao Long Bao Soup Dumplings](https://www.topshelf.recipes/recipes/xiao-long-bao-soup-dumplings) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)