This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.
Seafood in an Italian Spicy Tomato Sauce
Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley
For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.
For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.
Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.
Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.
For the Love of Cooking
May 17, 2019 at 10:42 am
Puttanesca sauce is wonderful with pasta, chicken, fish, or other seafood! This recipe looks delicious.
Our Growing Paynes
May 17, 2019 at 10:58 am
Oh very nice! I love a good puttanesca sauce.
May 17, 2019 at 1:00 pm
I can smell the sauce simmering!
May 18, 2019 at 3:36 pm
Hi there, I love your recipes!! Years ago you had a recipe for Sunday Gravy with meats. What size pot did you use to hold all the meats without having the bottom of the pot burn? Do you have a brand and size? Again, thank you for sharing all your wonderful recipes.
May 18, 2019 at 5:00 pm
I used a 9.5-quart stock pot from Swiss Diamond. I cook on a glass top electric range, low heat and the sauce never sticks. Hope that helps.
May 23, 2019 at 8:23 am