Puttanesca Sauce
This quick, robust tomato sauce makes enough for four servings of pasta. Freeze it in individual containers, reheat one and cook 4 oz (125 g) pasta for a single serving.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 141 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 3 mg |
| sodium | 1.132 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 14% |
| vit A | 14% |
| vit C | 53% |
| folate | 8% |
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1 tbsp (15 mL) extra-virgin olive oil
4 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) hot pepper flakes
4 anchovy fillets, chopped (or 2 tsp/10 mL anchovy_paste)
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) oil-cured olives, halved and pitted
2 tbsp (25 mL) drained rinsed capers
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In large skillet, heat oil over medium heat; cook garlic, oregano, hot pepper flakes and anchovies, stirring occasionally, until garlic starts to colour, about 3 minutes.
Add tomatoes, breaking up with spoon. Add olives and capers; bring to boil. Reduce heat and simmer until thickened to consistency of salsa, about 10 minutes.
MAKE-AHEAD MEAL: Let cool for 20 minutes. Refrigerate until cold. Refrigerate in 4 airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator and reheat to serve. Stir in parsley.
Additional Information
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TONIGHT'S DINNER: Follow first 2 paragraphs as directed. Stir in parsley. Meanwhile, in large pot of boiling salted water, cook 1 lb (500 g) spaghetti or other pasta until tender but firm, 8 to 10 minutes; drain and toss with sauce.
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