Ingredients for Puttanesca Sauce
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- Minced Garlic Cloves
- Plum Tomatoes
- Kalamata Olive
- Artichoke Hearts
- Tomato Paste
- 2 tablespoons capers (drained)
- Anchovy Fillets
- Dried Basil
- Crushed Red Pepper Flakes
- 1/2 teaspoon salt
- About 1 pound pasta
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How to Make Puttanesca Sauce
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add 1/2 cup finely chopped onion and sauté until soft and lightly caramelized, about 6 minutes.
- Add 4 cloves minced garlic and cook for an additional 2 minutes until fragrant.
- Add one (28 ounce) can crushed tomatoes, 1/4 cup pitted Kalamata olives (halved), 2 tablespoons capers (drained), 1/4 teaspoon red pepper flakes (or more, to taste), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes, stirring occasionally, until the sauce has thickened and slightly reduced.
- Taste and adjust seasoning as needed. Cover and set aside.
- Add your cooked pasta (about 1 pound) to the sauce and toss for 1 minute to coat.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
65g
Fat
14g
Carbs
40g
