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Puttanesca Sauce

creative.chef's picture
  Cooked pasta 1 Pound
  Olive oil 1 Teaspoon
  Garlic 4 Clove (20 gm), chopped or pressed
  Canned plum tomatoes 56 Ounce, drained and coarsely chopped (2 Cans, 28 Ounce Each)
  Capers 3 Tablespoon, drained and rinsed
  Dried oregano 2 Teaspoon
  Dried basil 1 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Greek olives/French olives 1⁄2 Cup (8 tbs), pitted and chopped
  Water/Chicken stock 1 Cup (16 tbs) (From Cooked Pasta)
  Coarsely chopped parsley 1⁄2 Cup (8 tbs) (Fresh)

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.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1203 Calories from Fat 194

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 4894 mg203.9%

Total Carbohydrates 210 g70%

Dietary Fiber 25 g99.9%

Sugars 42.8 g

Protein 43 g86%

Vitamin A 270.1% Vitamin C 482.7%

Calcium 87% Iron 88.7%

*Based on a 2000 Calorie diet

Puttanesca Sauce Recipe