Take the tour ×  Today I was making a version of spaghetti alla
puttanesca and while the result of the dish itself was delicious
the sauce didn't seem like a sauce; it was rather disjointed or
unconnected. It seems like there are two separate components:
solid "stuff" and watery liquid, unlike the sauces you'd buy
already made.  For this particular sauce I used olive oil,
garlic, capers, anchovies, parsley, olives and a can of tomato
puree; but I've experienced this with many other sauces I tried
to make, specially with tomato based ones but not limited to
those.  So how do I get the ingredients to somehow link or bind,
so that the liquid and solids don't separate? Does cooking time
influence that?  share|improve this question Welcome to the
site! This is a really great question; I went ahead and edited
it to try and make it clearer. Feel free to edit again if you
think I've messed anything up! –  Jefromi Feb 24 at 1:55 add
comment  3 Answers  The core of this issue is: what makes a
sauce seem integrated, as