This sauce is not for the faint of heart. It is bold, assertive, and deeply savory. Often known as a puttanesca style sauce, it relies on the powerful trinity of olives, capers, and anchovies to provide a rich, briny depth that cuts through the sweetness of the tomatoes.
The preparation here is simple but the flavors are complex. We simmer the tomato base with the olives and capers to let the flavors meld, but we save the anchovies for the very end. By adding them off the heat along with the fresh parsley, they retain a distinct punch of umami rather than melting entirely into the background. It is a grounded, satisfying meal perfect for a stormy evening.
The Recipe
Yields: 4 Servings | Prep time: 10 minutes | Cook time: 25 minutes
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, sliced
- 1/2 tsp crushed red pepper flakes
- 1 (28-ounce) can pear tomatoes, pureed (blenderized)
- 1 (8-ounce) can tomato sauce
- 1/3 cup ripe olives (green or black), sliced or slivered
- 1 tbsp capers
- 1/2 tsp dried oregano
- 2 oz anchovies, chopped
- 1/4 cup fresh parsley, chopped
- Cooked pasta of choice, for serving
Instructions
1. Sauté the Aromatics Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, sliced garlic, and crushed red pepper. Sauté gently until the onion is transparent and soft, but not browned.
2. Simmer the Base Pour in the pureed pear tomatoes and the tomato sauce. Stir in the sliced olives, capers, and dried oregano. Bring the sauce to a boil, then loosely cover the pan. Reduce the heat to low and simmer for 20 minutes. This allows the sauce to thicken and the briny flavors of the olives and capers to infuse the tomatoes.
3. Finish and Serve Remove the pan from the heat. Stir in the chopped anchovies and the fresh parsley immediately. The residual heat will warm the anchovies through without cooking them down completely. Pour the sauce over your drained, hot pasta. Toss well to coat every strand and serve immediately.
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Savory Tomato, Olive & Anchovy Pasta Sauce
This bold, dairy-free pasta sauce relies on the powerful savory trinity of olives, capers, and anchovies. Simmered with pear tomatoes and finished with fresh parsley, it offers a deep, briny depth perfect for a cold evening.
Ingredients
Instructions
Sauté the Aromatics
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Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, sliced garlic, and crushed red pepper. Sauté gently until the onion is transparent and soft, but not browned.
Simmer the Base
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Pour in the pureed pear tomatoes and the tomato sauce. Stir in the sliced olives, capers, and dried oregano. Bring the sauce to a boil, then loosely cover the pan. Reduce the heat to low and simmer for 20 minutes. This allows the sauce to thicken and the briny flavors of the olives and capers to infuse the tomatoes.
Finish and Serve
-
Remove the pan from the heat. Stir in the chopped anchovies and the fresh parsley immediately. The residual heat will warm the anchovies through without cooking them down completely. Pour the sauce over your drained, hot pasta. Toss well to coat every strand and serve immediately.
