Puttanesca Sauce

A quick and spicy, like the “ladies of ill repute” for which this sauce is supposedly named. Another Italian culinary legend you might wish to explore!

Prep Time: 15 minutes    Cook Time: 15 minutes

WHAT YOU NEED:

2 Tbsp. olive oil

4 cloves garlic, thinly sliced

½ - 1 tsp. hot pepper flakes (or to taste)

4 anchovy fillets, finely chopped or 1 Tbsp. anchovy paste (optional)

½ cup black pitted olives, chopped (preferably Calamata or oil-cured, drained)

2 Tbsp. capers (optional)

1 – 28 oz can Italian peeled whole tomatoes in puree

1 tsp. dried oregano

Ground black pepper and salt (optional and to taste)

MAKING IT:

In large frying pan, heat olive oil over medium heat.  Add garlic, hot pepper flakes, and anchovies.  Cook about 1 minute until fragrant, being careful not to burn garlic.  Add olives, capers and tomatoes, breaking up whole tomatoes with a spoon. Add oregano.  Cook sauce, stirring occasionally for about 10 minutes or until thickened.  Season with ground black pepper and salt to taste

Add cooked pasta to sauce in skillet.  With skillet over very low heat, stir to combine pasta and sauce (or combine pasta and sauce in a large bowl). Serve immediately.  Makes about 4 cups sauce, enough sauce for about 1 lb. dry pasta, cooked. 

NUTRITION:

Nutrition Information per serving (1/2 cup sauce without pasta): 80 Calories; 5g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 420mg Sodium; 8g Total Carb; 2g Fiber; 3g Sugars (includes 0g Added Sugars); 2g Protein; 10% DV Iron

TIPS:

Speed scratch: use 24 oz jarred pasta sauce instead of canned tomatoes.  Check Nutrition Facts panels and select jarred sauces with lower amounts of added sugars (less than 4g Total Sugars per serving or 0g Added Sugars)

Try this spicy sauce served over polenta!

To reduce the sodium in the recipe, use only ¼ cup black olives and omit capers (reduces sodium to 240mg per ½ cup sauce)