PUTTANESCA - Sauce with olives and capers

Puttanesca is one of the most straightforward sauces in Italian cuisine: tomatoes, black olives, capers, garlic, and chili—no frills, just clear flavors with salt, acidity, and spice all in one. This version follows the classic recipe from southern Italy and has everything that makes a good puttanesca.

Serve straight from the jar over freshly cooked spaghetti, briefly warmed with a drizzle of olive oil. If desired, add fried anchovies – this enhances the salty depth. The sauce also works well as a base for fish dishes or over toasted bread. A dry southern Italian wine pairs perfectly: a Nero d'Avola from Sicily or a Primitivo from Apulia, served slightly chilled at 16–17 °C .