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+ servings

Puttanesca Sauce

Bursting with flavor, this sauce can be added to almost anything to boost flavor and of course, it makes an amazing bowl of pasta.

Course dinner
Cuisine Italian
Keyword tomato sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 145 kcal
Author Oat&Sesame


  • 2 pints cherry tomatoes halved (about 4 cups)
  • ¼ cup roughly chopped Kalamata olives
  • ¼ cup capers
  • 1 anchovy fillet mashed with a fork into a paste
  • 4 garlic cloves thinly sliced
  • 2 shallots thinly sliced
  • 1 tablespoon chopped fresh herbs I use thyme or oregano
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes or Aleppo pepper
  • 3 tablespoons olive oil
  • zest of 1 lemon
  • 2 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees F.
  2. Combine all the ingredients except for the parsley and lemon zest in a 12-inch cast iron skillet or other large oven safe dish. Toss well.
  3. Bake for 30 minutes, until the tomatoes are caramelized. You can help it along by smashing them a bit with the back of a wooden spoon or a potato masher.
  4. Toss with cooked pasta or sautéed shrimp.
  5. Finish with fresh parsley and some lemon zest.
Nutrition Facts
Puttanesca Sauce
Amount Per Serving (1 g)
Calories 145
* Percent Daily Values are based on a 2000 calorie diet.