Quick Puttanesca Sauce

    Quick Puttanesca Sauce

    (59)
    3saves
    20min


    59 people made this

    This is a very quick and easy pasta sauce and full of flavour. Serve with pecorino romano cheese to top.

    Ingredients
    Serves: 4 

    • 1/4 cup (60ml) olive oil
    • 5 cloves garlic, chopped
    • 1/4 onion, chopped
    • 1 teaspoon chilli flakes
    • 6 sun-dried tomatoes, softened and chopped
    • 1 tablespoon capers
    • 1 pinch dried oregano
    • 2 ripe tomatoes, diced
    • 12 kalamata olives, pitted and quartered

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a small saucepan, saute garlic, onions and chilli flakes. Stir in sun-dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (59)

    Reviews in English (58)

    by
    56

    This was fabulous !!!I sauteed 2 boneless chicken breasts ,(flattened with a mallet),and then put about 1/2 cup of sauce in the bottom of a baking dish then put the chicken on top and then the rest of the sauce.Cooked about 25 min. in oven at 375*Served with linguine and lots of parmesan. My husband is a retired chef, he said keep this recipe where you can find it to cook again.  -  12 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    39

    Excellent! Very spicy with that much red pepper flakes - weaklings might want to cut it in half. I used oil-packed sun-dried tomatoes and was able to omit the olive oil from the recipe and it worked great!  -  29 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    34

    This was a great recipe -- very tasty. I doubled the recipe and it was barely enough for 4 people, even if you are not trying to smother the pasta. I would recommend quadrupling it if you are planning for 6-8 people and/or leftovers. Also, start light on the oil and then add more if needed; mine turned out a little oily. Also, if you don't like really salty dishes, I would start light with the olives, and then add for flavor as needed. I put fewer in than the recipe noted, but didn't taste it until I had too many and was a bit too salty. Finally, I had never cooked with crushed pepper, and a little goes a LONG way. If you are feeding this to kids, definitely hold the crushed pepper. Also, sprinkle a little, then taste -- and repeat if necessary, otherwise, you will be surprised! Overall -- great recipe with very fresh ingredients.  -  04 May 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate