Mediterranean sauce / Neapolitan-inspired condiment
A rich Neapolitan-inspired sauce in the spirit of *alla Luciana*: sweet tomatoes, garlic, olives, capers, parsley, and gentle chili simmer into a glossy, savory sauce perfect for pasta, seafood, octopus, squid, cod, or toasted bread.
Recipe video
Warm the olive oil in a wide pan over low heat. Add garlic, chili, parsley stems, and anchovies if using. Cook for 2–3 minutes until fragrant; the garlic must soften, not brown.
Raise to medium heat, add the cherry tomatoes cut-side down, and cook for 5–6 minutes until they blister, soften, and release juice.
Pour in the white wine and simmer for 2 minutes, scraping the pan so the alcohol evaporates and the tomato juices loosen.
Add crushed tomatoes, olives, capers, salt, and pepper. Stir well, then simmer uncovered over low heat for 18–22 minutes, until glossy and slightly thick.
Adjust the texture with pasta water or seafood liquid if needed. Taste before adding more salt because olives and capers are already savory.
Turn off the heat and fold in the parsley leaves. Rest for 3 minutes so the sauce tastes round and aromatic.
Serve with spaghetti, paccheri, grilled bread, octopus, squid, mussels, or pan-seared white fish.
