Recipe BookKitchen FoundationsSauces & Jus

Puttanesca Sauce

Name: Puttanesca Sauce
Yield: Approximately 800 g sauce
Ingredients: 700 g Tomato Mother Sauce; 60 g Pitted black olives, chopped; 25 g Capers, rinsed; 25 g Anchovy fillets; 15 ml Olive oil; 8 g Garlic, minced; 1 g Chilli flakes

Tomato, anchovy, black olives and capers in a savoury pasta sauce.

Puttanesca Sauce prepared as described in the recipe

Tomato, anchovy, black olives and capers in a savoury pasta sauce.

Approximately 800 g sauce

Cook this

Ingredients

Batch

Tomato Mother Sauce700 g
Pitted black olives, chopped60 g
Capers, rinsed25 g
Anchovy fillets25 g
Olive oil15 ml
Garlic, minced8 g
Chilli flakes1 g

Method

Warm oil and garlic gently, then stir in anchovy until it dissolves.
Add chilli, tomato sauce, olives and capers and simmer for 10 minutes.
Taste before adding salt; the anchovies, olives and capers already provide it.

Chef’s notes

Serve with spaghetti or grilled fish. Omit anchovy for a separate plant-based adaptation.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Fish.

Also in the Recipe Book

Tomato Mother Sauce

Last refined · October 2026