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Spaghetti Sauce Puttanesca

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Recipe

 

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

Amount Measure Ingredient Features
3 each anchovy fillets
chopped
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2 tablespoons olive oil
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4 cans italian plum (roma) tomatoes
peeled, (28 ounce cans)
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2 tablespoons basil
fresh
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2 tablespoons oregano
fresh
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1 large garlic
head
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2 tablespoons capers
drained
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½ cup kalamata olives
pitted and halved
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1 x Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
3 each anchovy fillets
chopped
* Camera
3E+1 ml olive oil
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4 cans italian plum (roma) tomatoes
peeled, (28 ounce cans)
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3E+1 ml basil
fresh
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3E+1 ml oregano
fresh
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1 large garlic
head
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3E+1 ml capers
drained
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118 ml kalamata olives
pitted and halved
* Camera
1 x Parmesan cheese
grated
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 58102% 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?
 

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