A bold Italian puttanesca made with tomato, black olives, capers, anchovy, garlic and a touch of chili in extra virgin olive oil. Briny and savory with no chopping needed. The 10 oz jar makes two servings of spaghetti. Contains fish. Made in Italy.
Puttanesca is a southern Italian pantry pasta from Naples and the Campania coast. Olives, capers, anchovies, garlic and chili turn a simple tomato sauce into something bold and savory.
Our 10 oz version is made with tomato sauce, black olives, extra virgin olive oil, capers, onion, anchovy, garlic, chili and black pepper. It's ready to heat, so dinner is done by the time the pasta is.
Pair it with long pasta like organic spaghetti alla chitarra. For a bigger batch, our 24 oz Puttanesca adds green olives to the mix.
Fifteen minutes from pot to plate, with extra olives for good measure.
Puttanesca is usually served without grated cheese.
Full ingredients: Tomato sauce, black olive, extra virgin olive oil, caper, salt, onion, anchovy (fish), garlic, chili pepper, black pepper, acidity regulator: citric acid.
Store in a cool, dry place. After opening, keep refrigerated and use within one week.
Product of Italy
Read our story →Two sizes, two slightly different recipes.
Not really. The anchovy blends into the sauce and adds savory depth. Olives and capers are the flavors you notice first.
Mildly. Chili and black pepper add warmth, not heat.
Tomato sauce, black olive, extra virgin olive oil, caper, salt, onion, anchovy (fish), garlic, chili pepper, black pepper and citric acid.
Yes. It contains fish (anchovy).
Refrigerate and use within one week.
Absolutely. Build an oil & vinegar box or a jam & antipasti collection on our Gifts page, and add a free handwritten note.
Glass travels well with us, but if anything arrives broken, contact us with a photo and we’ll make it right.
