Puttanesca Sauce

Prep: 15 Cook: 60 minutes


By Mary McDougall
This flavorful sauce should be cooked for at least an hour before serving. The longer it simmers the thicker it will get. Serve over polenta, pasta or gnocchi.


  • 4 cloves garlic, minced
  • 2 tbsp vegetable broth
  • 3-14.5 ounce can fire-roasted crushed tomatoes
  • 14.5 ounce fire-roasted chopped tomatoes
  • 1 tsp crushed red pepper flakes
  • 1 tsp basil
  • 1 tsp oregano
  • 14.5 ounce can hearts of palm, drained, halved, and sliced
  • 1/2 cup quartered and pitted kalamata olives
  • 1/2 cup quartered and pitted green olives
  • 2 tbsp small capers, drained and rinsed
  • 1 tbsp balsamic vinegar
  • 3 tbsp minced fresh parsley


Place the garlic and vegetable broth in a large pot. Cook and stir for about 1 minute until garlic softens slightly. Add the tomatoes, red pepper flakes, basil and oregano. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Add the remaining ingredients, except the parsley, and simmer for at least another 30 minutes (longer is better). Stir in the fresh parsley before serving.