Puttanesca Sauce

recipe
Prep: 16 minutes; Cook: 21 minutes

This robust, spicy sauce is a chunky mixture of tomatoes, onions, capers, olives, anchovies, and garlic. The word puttanesca (poot-tah-NEHS-kah) comes from puttana, for ladies of the night. Legend has it that the ladies lured men to their houses with this intensely fragrant sauce. It's most often served over pasta, but it tastes terrific spooned over filet mignon, chicken, or salmon, or tossed with shrimp.

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Yield:

3 cups (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 112
Fat 5.7 g
Satfat 0.7 g
Protein 2.1 g
Carbohydrate 12.8 g
Fiber 2.4 g
Cholesterol 2 mg
Iron 1.5 mg
Sodium 535 mg
Calcium 56 mg

Ingredients

1 tablespoon olive oil
2 1/2 cups chopped onion (2 medium)
1 cup coarsely chopped pitted kalamata olives
3 tablespoons capers
2 tablespoons minced garlic (about 6 cloves)
4 canned anchovy fillets, minced
1 (28-ounce) can fire-roasted crushed tomatoes (such as Progresso), undrained
1 teaspoon dried herbes de Provence
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 6 minutes. Add olives and next 3 ingredients, and sauté 2 minutes. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Note:

Ana Kelly,

Oxmoor House Healthy Eating Collection

June 2006
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