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Vibrant Puttanesca Sauce

Bold, briny Italian sauce with olives, capers, garlic, and tomatoes, naturally vegan and ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil or avocado oil
  • 4 cloves garlic minced
  • 1/2 cup pitted olives green or black
  • 2 tbsp capers
  • 14 oz canned chopped tomatoes
  • 1 tsp crushed red pepper adjust to taste
  • salt and black pepper to taste
  • fresh basil, parsley, or oregano for garnish, optional

Equipment

  • Large sauté pan or deep skillet
  • wooden spoon
  • Lid for pan

Method
 

  1. Heat olive oil in a large sauté pan over medium heat for 1-2 minutes until it shimmers.
  2. Add minced garlic and stir constantly for about 1 minute until golden and fragrant. Watch carefully to prevent burning.
  3. Stir in olives and capers. Sauté for 2-3 minutes to infuse their flavors into the oil.
  4. Pour in canned chopped tomatoes with juices. Stir to combine and bring to a gentle simmer for about 5 minutes.
  5. Add crushed red pepper, salt, and black pepper. Cover with lid and simmer for 5-7 minutes, stirring occasionally, until sauce thickens and flavors meld.
  6. Serve hot over cooked pasta or zucchini noodles. Garnish with fresh herbs if desired.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Flavors improve overnight. Freezing not recommended as olives and capers lose texture. Substitutions: Kalamata olives add rich, wine-like flavor. Green Castelvetrano olives bring brightness. Mix both for complexity. Add diced eggplant, zucchini, or spinach for extra vegetables. Fresh tomatoes work in summer (use 1.5 lbs, roughly chopped). Pro Tip: For thicker sauce, simmer uncovered during final stage to reduce liquid. Don't let garlic burn as it turns bitter. Start conservatively with salt since olives and capers are already salty.