Maille Bearnaise Sauce (200g)

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In around 30 minutes, you can have a delicious pasta dinner bursting with tang and umami. Here’s how to make it (printer-friendly version below): For best flavor and texture of the pasta, only mix enough pasta and sauce that can be eaten in one sitting. Leftover puttanesca sauce can be stored in the fridge in an airtight container for 4 to 5 days.

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Combine the pasta sauce and spaghetti. Add the cooked pasta to the tomato sauce and toss well. If you like, you can add a little pasta cooking liquid to help the sauce emulsify and cling to the spaghetti. Start with a ¼ cup. Because of the salty ingredients in pasta puttanesca, you may not need to add any additional salt. But taste the sauce and add some kosher salt if necessary. Top with olives and capers, and garnish with ½ cup chopped fresh parsley. Serve and enjoy! We do not disclose your personal information overseas, unless we have otherwise specified. Certain of our third party service providers may use cloud technology and store and share data on overseas servers in the United States, Canada and the European Union. Bold and comforting in the best way, puttanesca sauce is made of simple pantry staples including canned tomatoes, garlic, anchovies, olives and capers. Throw in some spaghetti for the perfect pasta puttanesca any night of the week! What is puttanesca?

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While I love the added briny flavors from kalamata olives and capers in this tomato-based pasta sauce, I consider anchovies to be the secret ingredient. They're what distinguishes puttanesca from any other red sauce you may be familiar with. Fresh parsley– A generous ½ cup of chopped parsley is the finishing touch to add color and bright flavor. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce. Puttanesca can be made entirely with pantry items you may already have on hand. Here is what you need to make it: