Puttanesca Sauce

Tested Till Perfect

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%

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

  • 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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