Artisan Puttanesca Pasta Sauce is all-natural, made with San Marzano Italian plum tomatoes, extra virgin olive oil, kalamata olives, capers, anchovies, fresh herbs, and no preservatives or sugars. It is made in small quantities to keep all the flavors intense!

Pronto Puttanesca Sauce

Artisan Marinara Pasta Sauce is all-natural, made with San Marzano Italian plum tomatoes, extra virgin olive oil, fresh herbs, and no preservatives or sugars. It is made in small quantities to keep all the flavors intense!

Pronto Marinara Sauce

Place a medium saucepan over medium heat and add the extra-virgin olive oil. Once the oil shimmers (about 1 minute), add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes.

Warm the oil and sweat aromatics

Add the minced garlic and chopped anchovy fillets to the pan. Stir constantly for 1–2 minutes until the garlic is fragrant and the anchovies have mostly dissolved into the oil, creating a savory base.

Add garlic and anchovies

Pour in the crushed San Marzano tomatoes, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium-low heat.

Add tomatoes

Stir in the chopped Kalamata olives, rinsed capers, red pepper flakes, dried oregano, and freshly ground black pepper. Taste to assess saltiness — the anchovies, capers and olives add brine; hold additional salt for later.

Add olives, capers and seasonings

Simmer gently to meld flavors: Reduce heat to low so the sauce holds a light simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors concentrate. If the sauce becomes too thick, add up to 2 tablespoons of water.

Remove the pan from heat. Stir in the chopped parsley, sliced basil, and fresh lemon juice. Taste and add up to 1/2 teaspoon additional salt only if needed.

Finish with herbs and brightening acid

Toss the sauce with 1 pound (450 g) of cooked pasta of your choice (spaghetti, bucatini, or rigatoni recommended). If desired, finish each serving with a sprinkle of grated Parmesan or Pecorino and a drizzle of extra-virgin olive oil. Serve immediately.

Serve

Storage: Cool to room temperature, transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Rewarm gently on low heat, adding a splash of water if needed.

San Marzano plum tomatoes (canned), crushed

Extra-virgin olive oil

Yellow onion, finely diced

Garlic, minced

Anchovy fillets in oil, drained and chopped

Kalamata olives, pitted and coarsely chopped

Capers, rinsed and drained

Red pepper flakes

Dried oregano

Black pepper, freshly ground

Fresh flat-leaf parsley, chopped

Fresh basil, thinly sliced (chiffonade)

Fresh lemon juice

Salt

Optional: grated Parmesan or Pecorino (for serving)

Open the canned San Marzano tomatoes and reserve the juices. Crush the whole tomatoes by hand in a bowl or pulse 1–2 times in a food processor for a slightly chunky texture. Set aside.

Prep tomatoes

Peel and finely dice the onion. Peel and mince the garlic. Grate the carrot finely. Tear and chop the fresh herbs (reserve some basil leaves for garnish).

Mince aromatics

Heat 3 tablespoons extra-virgin olive oil in a heavy-bottomed saucepan over medium heat until shimmering but not smoking. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.

Add the grated carrot and cook 2–3 minutes more to release sweetness. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize slightly and deepen flavor.

Add the crushed San Marzano tomatoes and 1 cup water or reserved tomato juice. Stir to combine.

Add dried oregano, bay leaf, crushed red pepper flakes (if using), 1 teaspoon sugar (if using), and 1 teaspoon of the salt. Bring the sauce to a gentle simmer over medium-low heat.

Reduce heat to low and simmer gently, uncovered or partially covered, stirring occasionally, for 25–35 minutes until the sauce thickens to your desired consistency. If the sauce reduces too quickly or becomes too thick, add up to 1/2 cup water in 2-tablespoon increments.

Taste and adjust seasoning: add the remaining 1/2 teaspoon salt and freshly ground black pepper to taste. Remove and discard the bay leaf.

Stir in the chopped fresh parsley and torn basil leaves, then turn off the heat and let the sauce sit 5 minutes to let the fresh herbs infuse.

Finish with a teaspoon of extra-virgin olive oil drizzled over the sauce and stir gently.

Serve immediately with pasta, polenta, or as a base for other dishes. Garnish with reserved fresh basil leaves.

To store: cool completely, transfer to airtight containers, refrigerate up to 5 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.

Adriatico Trattoria Italiana

Pronto Puttanesca Sauce

Pronto Marinara Sauce