Puttanesca Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cooked pasta1 Pound
 Olive oil1 Teaspoon
 Garlic4 Clove (20 gm), chopped or pressed
 Canned plum tomatoes56 Ounce, drained and coarsely chopped (2 Cans, 28 Ounce Each)
 Capers3 Tablespoon, drained and rinsed
 Dried oregano2 Teaspoon
 Dried basil1 Teaspoon
 Crushed red pepper flakes1⁄2 Teaspoon
 Greek olives/French olives1⁄2 Cup (8 tbs), pitted and chopped
 Water/Chicken stock1 Cup (16 tbs) (From Cooked Pasta)
 Coarsely chopped parsley1⁄2 Cup (8 tbs) (Fresh)

Nutrition Facts

Serving size: Complete recipe

Calories 1092 Calories from Fat 101

% Daily Value*

Total Fat 12 g18%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 4057 mg169%

Total Carbohydrates 204 g68%

Dietary Fiber 22 g87.9%

Sugars 42.8 g

Protein 43 g86%

Vitamin A 262.3% Vitamin C 482.7%

Calcium 78.6% Iron 72%

*Based on a 2000 Calorie diet

Directions

1. Heat a large skillet over medium-low heat and add olive oil. When the oil is hot, add garlic and saute until golden, or about 2 minutes.
2. Add remaining ingredients except pasta water or chicken stock and parsley. Bring to a boil. Reduce heat to low and cook for about 20 minutes.
3. Stir in reserved pasta water or stock. Garnish with fresh parsley.
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