Puttanesca Sauce

Name: Puttanesca Sauce
Yield: 3 cups (serving size: 1 cup)
Ingredients: 1 teaspoon olive oil; 1 cup chopped onion; 4 garlic cloves, minced; ½ 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; ½ teaspoon dried Italian seasoning; ¼ teaspoon black pepper; 2 (14.5-ounce) cans diced tomatoes, undrained; ¼ cup chopped pitted green olives; 2 tablespoons chopped fresh parsley; 1 tablespoon capers; ½ teaspoon anchovy paste; ¼ to 1/2 teaspoon crushed red pepper

2 Ratings
2 Reviews

Recipe by Cooking Light September 1998

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Yield:

3 cups (serving size: 1 cup)

Nutrition Info

Directions

Step 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.

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Nutrition Facts

Per Serving:

139 calories; calories from fat 21%; fat 3.2g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.6g; protein 4.6g; carbohydrates 26.1g; fiber 4g; iron 3.2mg; sodium 900mg; calcium 120mg.

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bjane1

09/09/2010

The whole family rated this as AWESOME! Added chicken to the sauce and served over fresh fettuccine. Flavorful, spicy, and delicious. I will make this again.

kindred1

07/15/2009

Really good! Very flavorful, yet simple and easy to make. The only changes I made was kalamata olives in place of the green olives and doubling the capers. Next time I will double the olives and anchovy paste for an extra kick. Will be making again!

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Puttanesca Sauce

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Puttanesca Sauce

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Puttanesca Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Puttanesca Sauce