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Puttanesca Dipping Sauce

  • Yield: About 3 cups


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1 (28-ounce) can whole Italian plum tomatoes, pureed in a blender, with juice
  • 1/2 cup pitted, and finely chopped kalamata olives
  • 1 tablespoon tomato paste
  • 1 tablespoon drained capers
  • 1 tablespoon minced anchovy fillets (4 to 5 fillets)
  • 1/2 teaspoon dried crushed red pepper flakes
  • Salt


  • In a medium pot heat the olive oil over medium-high heat. Add the onion and saute until soft and lightly caramelized, about 5 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes. Add salt to taste, cover and set aside. Serve sauce warm or at room temperature.