Puttanesca Sauce

Number of Portions
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- 1 kg tin chopped tomatoes
- 12 tinned fillets of anchovies in olive oil
- 375 Noels Stoneless Black Olives in Brine
- 2 tbsp Noels Selected Capers in Vinegar , thoroughly rinsed
- 30 grams
- 180 ml Italian olive oil
- 2 tbsp Premium Parsley
- Sea Salt to taste
- Ground Black Pepper to taste


In a pan, heat the olive oil, add the Schwartz Chopped Garlic in Oil, Anchovies, Noel’s Capers and Black Olives.

Stir in the tomatoes, add the salt, Schwartz Ground Black Pepper and a sprinkling of Schwartz Parsley.

Cook for approximately 5 minutes and serve immediately with pasta or on top of grilled fish.

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