Red Snapper Puttanesca

Prep TIme: 5 minutes

Cook Time: 30 Minutes

A sauce with dubious origins and quick cooking time. We love it for its bold, savory flavor and ultimate versatility. Though excellent served over a steaming pile of spaghetti, it pairs very well alongside lean meats like chicken, pork tenderloin and veal. Our favorite preparation, however, is spooned over a simple fillet of white fish. Here we use red snapper, but feel free to make it your own!


¼ cup Emma Extra Virgin Olive Oil

3-4 Emma Anchovy Fillets

2-3 Cloves of Garlic, Smashed

3 tbsp Emma Capers, drained and rinsed

Pinch of Dried Chili Flakes (optional)

½ cup Jar Emma Bella di Cerignola Olives, drained and pitted

1 28 oz can Emma Italian Peeled Tomatoes

4 fillets Red Snapper, skin removed

Salt and Pepper to taste

Chopped Parsley


  1. In a cold, heavy bottomed pot or frying pan, add the olive oil, anchovies, garlic, capers and chili flakes. Turn the heat up to medium and let the contents of the pan fry gently. Smash everything together with a wooden spoon. Sauté until the garlic is golden brown, approx. 5-7 minutes.
  2. Stir in the olives and sauté for another minute until somewhat softened.
  3. Pour in the can of tomatoes and break them up with your wooden spoon until chunky. Let the tomatoes simmer and reduce on low heat until cooked, approx. 20-25 minutes.
  4. When the tomatoes are cooked, season with salt and pepper to taste.
  5. Season the 4 fish fillets and gently nestle them right into the sauce. Cover the pan and let them steam in the sauce for approx. 10 minutes.
  6. Serve with a sprinkling of fresh parsley.


More Recipes from Emma®

EMMA® Mac & Cheese

EMMA® Mac & Cheese

We invite you to try this delicious EMMA® Mac & Cheese recipe. Ingredients 1 pkg of EMMA® Fusilli pasta 1 tbsp EMMA® extra virgin olive oil 6 tbsp EMMA® unsalted butter 1/3 cup all-purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups EMMA® Asiago...

Back To Recipes