Snapper Puttanesca

Snapper Puttanesca: A Classic with Bold Flavor, Made in a Small Space

We recently scored some beautiful snapper, and I knew right away: this was going to be the next installment of Leslie Cooks in a Van.

I’ve always loved a good puttanesca—briny, bold, and unapologetically flavorful. My husband’s a fan too, so it was an easy choice. With the help of my ever-reliable sous chef (aka husband) and his expert-level chopping and dishwashing skills, we cooked up a dinner that hit all the right notes.

And yes, of course—it includes anchovies. Because flavor.

---

🐟 Snapper Puttanesca (Van Kitchen Style)

Ingredients:

• 4 tbsp butter
• 5 cloves garlic, minced
• 3 anchovy fillets
• 1/3 cup dry white wine
• 1 can peeled San Marzano tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/3 cup halved Kalamata olives
• 2 tbsp capers
• 1 lb snapper, cut into 4 pieces
• Sea salt & freshly ground black pepper
• Fresh basil, roughly chopped

---

🔥 How to Make It:

1. Sauté the Base:
   In a large skillet or Dutch oven (one with a lid), melt the butter over medium heat. Add the minced garlic and anchovy fillets. Cook for about 3 minutes, letting the anchovies melt down and become one with the butter and garlic.
2. Add the Wine:
   Pour in the white wine and let it simmer for around 5 minutes, reducing and intensifying that flavor base.
3. Build the Sauce:
   Crush the San Marzano tomatoes by hand as you add them to the pot. Stir in the oregano and thyme, then let the sauce simmer uncovered for 12 minutes until the tomatoes break down and the sauce thickens a bit.
4. Add the Brininess:
   Stir in the olives and capers for that salty, tangy punch.
5. Cook the Snapper:
   Lightly season the snapper with sea salt and pepper. Nestle the fish into the sauce, ensuring it’s well-covered. Cover the pan and cook for 10–15 minutes, until the fish flakes easily with a fork.
6. Finish Strong:
   Top with fresh basil and serve with something perfect for scooping up that sauce—we went with garlic bread because, obviously, no vampires allowed tonight.

---

Cooking puttanesca in a van might sound ambitious, but it’s actually a one-pan wonder that feels fancy without much fuss. It’s proof that even in a tiny kitchen, you can make something big on flavor.

Until next time—stay hungry and keep the garlic coming.