Delia Smith Puttanesca

Delia Smith’s Puttanesca is the kind of sauce that wakes up a kitchen — salty, spicy, aromatic, and utterly fearless.
Getting anchovies to melt without bitterness, balancing tomato acidity, and keeping the sauce vivid (not muddy) are the real crafts here — and Delia shows exactly how to do it.

This Delia Smith Puttanesca is worth mastering because it turns basic pantry ingredients into a restaurant-level pasta in under an hour.

Why This Works So Well

The real magic in Delia’s Puttanesca lies in building flavor directly in the oil before the tomatoes ever hit the pan.
The anchovies dissolve into a savory backbone, the garlic perfumes the oil without burning, and the crushed red pepper injects a subtle, lingering heat.

Another crucial detail: hand-crushing tomatoes instead of blending or chopping keeps the sauce rustic, juicy, and alive.

Key Ingredients for Success

Extra-Virgin Olive Oil
→ Forms the foundation. Choose a peppery one if possible — it lifts all the briny notes beautifully.

Anchovy Fillets
→ Non-negotiable. They melt invisibly into the sauce but provide crucial savory depth. (Skipping them leaves the sauce flat.)

Crushed Red Pepper
→ Not about fire — it’s about warmth and spark. Measure carefully; too much kills the balance.

Tomato Paste
→ Adds an intense, almost meaty umami hit. Toasting it briefly is critical to round off any raw edge.

Hand-Crushed Whole Italian Tomatoes
→ Keep the pulp rustic. Overprocessing them makes the sauce sludgy and heavy.

Kalamata Olives + Capers
→ Deliver bright, punchy saltiness. Rinse them lightly if you’re worried about over-salting.

Basil Sprigs
→ Infuse gently during simmering, then remove — they perfume the sauce without overpowering it.

Smart Tweaks That Actually Work

• Olives: If you can’t find kalamata, a good-quality black olive will do, but avoid canned ones soaked in briney water — they lack bite.
• Heat Level: Like it hotter? Add a pinch more red pepper after the sauce reduces — not before.
• Anchovy Swap: Vegetarian? A teaspoon of white miso paste stirred in can mimic some of anchovy’s savoriness.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Bitter Garlic	Too hot oil or overcooking	Keep oil at a gentle shimmer, not smoking
Over-salty Sauce	Olives, capers, and anchovies stacked up	Rinse capers and olives lightly; season at the very end
Flat-Tasting Sauce	Skipped tomato paste or short simmer	Toast paste properly; reduce sauce until thick and jammy

Step-by-Step Method (With Expert Tips)

1. Heat Oil Gently
   In a large saucepan, warm the extra-virgin olive oil over medium heat until it shimmers.
   Pro Tip: Oil should shimmer like a mirage, not smoke.
2. Melt Anchovies, Garlic, and Red Pepper
   Add garlic, anchovies, and red pepper. Cook, stirring, about 5 minutes until garlic is golden and anchovies have disappeared.
   Pro Tip: Lower the heat if garlic browns too fast — you want deep flavor, not burnt bitterness.
3. Toast the Tomato Paste
   Stir in tomato paste and cook 1 minute, just enough to darken slightly and mellow.
4. Add Crushed Tomatoes and Flavorings
   Pour in hand-crushed tomatoes and their juices. Add a pinch of sugar, basil sprigs, olives, and capers. Stir well.
5. Simmer and Reduce
   Bring to a gentle boil, then lower the heat and simmer uncovered for about 30 minutes, stirring occasionally.
   Pro Tip: The sauce is ready when it’s glossy, thick, and reduced to about 3 cups.
6. Final Seasoning
   Remove basil sprigs. Taste and adjust salt, pepper, or a touch more sugar if needed.

Serving Suggestions and Storage Tips

Serving:
Best over spaghetti or linguine.
Pairs wonderfully with grilled chicken, swordfish, or simply warm, crusty bread.

Storage:

• Fridge: Keeps 3–4 days airtight.
• Freezer: Up to 3 months.

Reheating:

• Stove: Gentle reheat with a splash of water.
• Microwave: 30-second bursts, stirring in between.

A Bite of Culinary History

Puttanesca sauce dates to mid-20th century Naples, when cooks needed fast, bold-flavored dishes using pantry staples — anchovies, capers, tomatoes — to satisfy late-night appetites.

Try More Recipes:

• Delia Smith Spanish Chicken
• Delia Smith Winter Coleslaw
• Delia Smith Omelette
• Delia Smith Paella