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Puttanesque Sauce
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Puttanesque Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
This sauce can be made ahead of time and warmed up before serving. You do not need to add salt to this recipe as it gets plenty from the olives, artichoke hearts and capers.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
  • 2 tablespoons / 30 ml olive oil
  • 4-5 cloves garlic sliced
  • 1/4 - 1/2 teaspoon / 1.25 - 2.5 ml chili flakes
  • 1 tablespoon / 15 ml capers rinsed and finely chopped (see note)
  • 1 can 28 oz / 796 ml diced tomatoes
  • 1/2 cup / 125 ml roughly chopped Kalamata olives about 12 olives
  • 1/2 cup / 125 ml roughly chopped marinated artichoke hearts
  • 1 teaspoon / 5 ml dried basil
  • 1 teaspoon / 5 ml dried oregano
  • Fresh ground pepper to taste
Instructions
  1. Place olive oil in a small bowl and stir in sliced garlic and chili flakes. Let the mixture sit while you prepare the rest of the ingredients.
  2. Place a pan over medium heat and add the garlic mixture. Heat until the garlic is soft but not browned. Reduce the heat if the garlic starts to brown.
  3. Add capers, tomatoes, olives, artichoke hearts, basil, oregano and pepper.
  4. Bring to a simmer and cook for 15 minutes.
  5. Remove from heat. Serve over pasta.
Recipe Notes

Capers are the tiny pickled buds of a Mediterranean bush. They add a pungent flavor to many dishes.

If you cannot find them or they are too expensive where you live, this dish will taste fine without them, so don't worry.