Puttanesca Sauce
This one of my favorite pasta sauces. I always use imported Italian crushed tomatoes for this recipe. I recommend refrigerating the sauce overnight to allow the flavors to blend.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1/2 teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2 teaspoons capers
- 4 cloves garlic peeled and chopped
- 28 ounces canned tomatoes
- 4 filets anchovies
- 10 kalamata olives chopped
- Carbohydrate 14.7035019528679 g
- Cholesterol 51 mg
- Fat 7.31810391762694 g
- Fiber 2.49115828486087 g
- Protein 19.5492801943325 g
- Saturated Fat 1.52784823620332 g
- Serving Size 1 1 Serving (303g)
- Sodium 666.257591039025 mg
- Sugar 12.212343668007 g
- Trans Fat 0.849858636696704 g
- Calories 198 calories
Lightly saute garlic, anchovies and red pepper in the olive oil in a medium saucepan. Add the remaining ingredients, bring to a boil and then simmer, covered for 15 minutes. Simmer for 30 more minutes, covered or uncovered, to achieve desired sauce thickness.
