Recipe – Pesce Putanesca

Prep Time

10 Minutes

Cooking Time

30 minutes


5-6 servings


  • 2 lbs Cod or other firm, white fish
  • Salt and Pepper
  • 2 Tblsps olive oil
  • 2 onions, chopped
  • 6 cloves garlic, chopped
  • 1 Tablespoon anchovy paste*
  • 28 oz chopped tomatoes
  • White wine
  • Lots of basil (fresh or 6 cubes frozen)
  • Lots of oregano (3 Tblsps +)
  • 15 chopped olives
  • Capers (half of a small jar).


  1. Preheat oven to 400 degrees
  2. Season fish with salt and pepper and set aside.
  3. Saute onions and garlic in olive oil.
  4. When onion is barely translucent, add all other ingredients except for the fish.
  5. When sauce has cooked down a bit, but still has a little juiciness to it, put about half of it on the bottom of a casserole dish. **
  6. Place the fish on top of the first layer of sauce.
  7. Spoon the rest of the sauce around the fish.
  8. Bake, uncovered, for about 18 minutes, but check it at 15 minutes.


* You can substitute Nori Flakes (seaweed) for the anchovy – use the same amount. If neither are to your liking, you can leave it out.

**If meal prepping, you can stop at step 5 and save sauce in fridge, up to 3 days. When ready to make – bring sauce ingredients to room temperature, continue with layering and adding the (fresh) fish. I don’t recommend buying the fish ahead of time. You want it as fresh as possible.

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