Puttanesca Sauce

2 Reviews
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Yield
3 cups (serving size: 1 cup)
September 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 139
  • Caloriesfromfat 21%
  • Fat 3.2g
  • Satfat 0.5g
  • Monofat 1.8g
  • Polyfat 0.6g
  • Protein 4.6g
  • Carbohydrate 26.1g
  • Fiber 4g
  • Cholesterol 0.0mg
  • Iron 3.2mg
  • Sodium 900mg
  • Calcium 120mg

How to Make It

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.

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