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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This recipe is easy, quick to make (once the potatoes are grated!)...and absolutely delicious!! I would make these anytime...A minimum of ingredients needed makes it an easy one to rely on for a quick meal, since everything included here is already in the house anyway; no special or unusual ingredients needed...tastes just like the restaurant-style.

Reviewed by whitewave