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Puttanesca sauce in a pot with a black spoon

Puttanesca Sauce with Romanesco Cauliflower, Spinach and Oregano

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Diane Brown offers this seductive rendition of Puttanesca sauce flavored with oregano and layered with veggies. 
Course Main Course
Cuisine Italian
Dish Type sauce
Diet and Health gluten-free, healthy-ish
Seasonal autumn, Father's Day, Holiday season, spring, Valentine's Day, winter
Ingredient romanesco
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4 servings
Author Diane Brown


  • 1 head romanesco cauliflower cut into florets (or regular cauliflower if Romanesco is not in season)
  • olive oil
  • Fresh ground pepper and kosher salt to taste
  • 6 garlic cloves thinly sliced
  • 3 anchovy filets chopped
  • 1 onion diced
  • 2 15-oz cans whole tomatoes with their juices pureed in a food processor
  • 1/2 cup pitted kalamata olives roughly chopped
  • 2 Tbsp capers rinsed and drained
  • 1 Tbsp fresh oregano
  • 1 pinch red chile flakes
  • 1 bunch spinach cleaned and chopped


  • Heat oven to 425 degrees. Season the cauliflower with olive oil, pepper and salt, and roast on a parchment-lined baking sheet until browned and tender, about 20 minutes. Remove from oven and set aside.
  • Heat a large stock pot and add olive oil. Cook the garlic, anchovies and onions until soft and fragrant, about 3 minutes.
  • Add the tomatoes, olives, capers, oregano and chile flakes, and bring the sauce to a boil, then reduce to a simmer.
  • Cook until the tomatoes thicken and sweeten, about 30-40 minutes.
  • Stir in the spinach and cook until wilted, then stir in the cauliflower.
  • Season with pepper and salt.
  • Serve over pasta for a classic Pasta Puttanesca or spoon over fish or chicken.