✦ Featured
Le Chaudron recipe
Sauce Puttanesca
Puttanesca sauce with olives, capers and anchovies
⏱ 30 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)peeled Roma tomatoes
150 g (5 oz)pitted Kalamata olives
3 tbspcapers in vinegar
6anchovy fillets in oil
5 clovesgarlic, crushed
5 tbspextra-virgin olive oil
2fresh red chilies, chopped
1bunch of flat-leaf parsley, chopped
1 tspdried oregano
- 1 kg (2.2 lb) peeled Roma tomatoes
- 150 g (5 oz) pitted Kalamata olives
- 3 tbsp capers in vinegar
- 6 anchovy fillets in oil
- 5 cloves garlic, crushed
- 5 tbsp extra-virgin olive oil
- 2 fresh red chilies, chopped
- 1 bunch of flat-leaf parsley, chopped
- 1 tsp dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pit the Kalamata olives and chop them roughly.
- Finely chop the anchovies and drain the capers.
- Heat the olive oil in a saucepan and sauté the crushed garlic and chopped chilies for 1 minute.
- Add the chopped anchovies and stir for 1 minute until they melt into the oil.
- Stir in the peeled, chopped tomatoes, olives, capers and dried oregano.
- Simmer gently for 25 minutes, stirring regularly, until reduced.
- Off the heat, stir in the chopped parsley and serve right away over pasta.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.