Friday's Fixin's: Puttanesca Sauce

In pondering what to make for Friday’s Fixin’s this week, I drew a blank. So, I thought: I need a great recipe from Chef Maili!

On her blog, I found this delish Puttanesca Sauce, which happens to be her go-to dinner when she is looking for something vegetarian. Can I just say: Wowsy.  Super good. Super easy. Super vegan.

Thanks for sharing, Maili!  I hope that you all enjoy this dish as much as we do!

Maili’s Puttanesca Sauce


  • Olive Oil, 1 tablespoon
  • Garlic cloves, 2 minced
  • Diced Tomatoes, 1 14.5 ounce can (or 2 cups of oven roasted tomatoes in summer)
  • Red Pepper Flakes, 1/4 teaspoon or to taste
  • Kalamata Olives, 1/4 cup (about 11 olives)
  • Capers, 2 tablespoons
  • Anchovy Filets, 2 minced (optional. I love anchovies for their depth of flavor but if you don’t like them then skip them.)
  • Oregano, dried or fresh, whatever you have 1/4 teaspoon
  • Tomato Paste, 1 tablespoon
  • Italian Parsley, 1/2 bunch of a fresh head. chop leaves
  • Kosher Salt, to taste. You won’t need as much if you put the anchovies in.
  • Artichoke Hearts, 4 chopped
  • Start water to bring to a boil for pasta. Generously salt water with kosher salt. (Or skip pasta if you are making the sauce for pork, chicken or fish.
  • In a large saute pan, saute the garlic in olive oil. Add the can of tomatoes. Add the red pepper flakes, the olives, the capers, the anchovies (optional) and tomato paste. Add artichoke hearts if you like them. Add the fresh Italian parsley just before serving. If serving with pasta put fresh parmesan on top.

On another note, I happen to loooooove this weekly Friday’s Fixin’s ritual because it encourages (actually, it forces!) me to be a little creative and try new things (Silver Lining)!

photography by Amy Albertson

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