Spaghetti Sauce Puttanesca

10 hours Prep: 10 minutes Cook: 10 hours

58 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

3	each	anchovy fillets	chopped
2	tablespoons	olive oil
4	cans	italian plum (roma) tomatoes	peeled, (28 ounce cans)
2	tablespoons	basil	fresh
2	tablespoons	oregano	fresh
1	large	garlic	head
2	tablespoons	capers	drained
1/2	cup	kalamata olives	pitted and halved
1	x	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Heat olive oil in large Dutch oven.

Add anchovies and stir together until oil and anchovies make a paste.

Add the tomatoes, liquid and all.

Break up the tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic.

Cook for 6 to 8 hours, adding a little water as needed.

The sauce will become a dark, rich red.

In the last half hour, add the remaining garlic, olives and capers.

Cook for a few minutes to blend the flavors.

Serve over pasta and pass grated Parmesan.

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Nutrition Facts

Serving Size 13g

Amount per Serving

Calories 58 102% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 119mg	5%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	3%		Vitamin C	1%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

4-K Chili

The directions say, add water to cover. That is, add enough water to to just cover the ingredients in the pot. Flavor enhancer can be left out (or add your own flavor, eg. garlic, salt, etc.) it is was found in supermarkets years ago under various brand names. Usually it was a mixture of various things, mostly salt. eg. soy sauce could be called a "flavor" enchancer.

Reviewed by happyzhangbo