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Puttanesca Sauce

Yield 3 cups (serving size: 1 cup)

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh or 2 teaspoons dried basil
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1/4 cup chopped pitted green olives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  • 1/2 teaspoon anchovy paste
  • 1/4 to 1/2 teaspoon crushed red pepper

Nutrition Information

  • calories 139
  • caloriesfromfat 21 %
  • fat 3.2 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 0.6 g
  • protein 4.6 g
  • carbohydrate 26.1 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 3.2 mg
  • sodium 900 mg
  • calcium 120 mg

How to Make It

  1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated.