Puttanesca sauce in short, open, mason jar on slate.

make healthy Puttanesca sauce

  • Author: Denise
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


Spicy, tangy salty and rich with a side of guilt and oil free – let’s make healthy Puttanesca sauce!



  • 4 – 5 large tomatoes drained and chopped (5 cups/2.2 pounds/1 kg)
  • ¼ cup fresh basil leaves, minced (about 15 leaves)
  • ¼ cup chopped flat-leafed parsley (half a handful)
  • 2 tsp. dried oregano
  • 3 tbsp. capers, chopped or smashed
  • ½ cup (64 gm) kalamata olives, chopped
  • 2 Tbsp. lemon juice
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • ½ tsp. red pepper flakes


  1. In a medium bowl, combine the tomatoes, basil, parsley, oregano capers, olives and lemon juice. Set aside.
  2. Sauté the onions, add the garlic and red pepper. Reduce the heat to medium and add the rest of the ingredients simmer until the sauce thickens (25 minutes).
  3. Serve over your favorite pasta or zoodles.
  4. Transfer to an airtight container and refrigerate. Will keep for 4-5 days.


  • Nutritional information does not include the pasta.
  • In addition to a wonderful sauce in-a-jar for later, Puttanesca sauce keeps in the freezer up to 3 months.
  • Try Puttanesca over roasted or grilled zucchini or even potatoes (roasted or mashed). It’s a delightful change from pasta and a comforting, hearty meal.
  • Category: Main Courses
  • Cuisine: Italian

Keywords: make healthy Puttanesca sauce