Don't miss another issue…      Subscribe

Spaghetti Sauce Puttanesca

 

22

Yield

1

batch

Prep

10

min

Cook

10

hrs

Ready

10

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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
½ cup kalamata olives
pitted and halved
*
1 x Parmesan cheese
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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 58102% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed