Puttanesca Sauce

Puttanesca Sauce Image by: Puttanesca Sauce Author: Canadian Living

Kary's tip: Serve this sauce with whole wheat pasta to increase your fibre intake.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003 & Best Recipes Ever, weekdays at 3pm on CBC TV

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 minced cloves of garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon hot pepper flakes
  • 4 anchovy fillets (or 2 tsp/10 ml anchovy paste)
  • 1 can tomato
  • 1/2 cup oil-cured olives halved and pitted
  • 2 tablespoons drained rinsed capers
  • 1/4 cup chopped fresh parsley

Method

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.

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.

Nutritional facts Per serving: about

  • Sodium 1132 mg
  • Protein 4 g
  • Calories 141.0
  • Total fat 10 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puttanesca Sauce

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