30-Minute Puttanesca Sauce Recipe

30-Minute Puttanesca Sauce Recipe
Puttanesca is a spicy Italian tomato sauce served over pasta. It is very quick – less than 30 minutes – to make. The name literally means "in the style of a prostitute," and although nobody seems to know the actual reason why, it is thought that either the sauce was quick enough to make between clients, or because it is hot and spicy like a prostitute. Whichever it is, the sauce has been popular for decades, and is found in most Italian cookbooks and on most Italian restaurant menus.
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Serve this sauce over any kind of pasta; it's also good on gnocci and polenta. If you're into making freezer meals ahead, you can double the recipe and freeze half for another day. For those who enjoy extra spicy foods, the amount of crushed red pepper can be adjusted to taste, and fresh jalapeno peppers can be added to the onion. Leftover sauce can be used as pizza sauce for a spicy pizza.

6 Servings

2 teaspoons olive oil
1 small onion, quartered and sliced
2 cloves garlic, finely minced
2 15 oz. can crushed tomatoes in tomato puree
1/2 teaspoon crushed red hot pepper
2 tablespoons drained capers
2/3 cup Kalamata olives, pitted and coarsely chopped
1 teaspoon anchovy paste
1/2 teaspoon freshly ground black pepper
  1. Heat the olive oil in a large skillet.
  2. Add the onion and stir over medium heat until softened.
  3. Add the garlic and stir for about 30 seconds.
  4. Add the remaining ingredients, and bring to a boil.
  5. Turn the heat down and simmer 10-15 minutes. Serve over freshly cooked pasta.

Amount Per Serving
Calories 115 Calories from Fat 68
Percent Total Calories From: Fat 59% Protein 8% Carb. 33%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 770 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g

Vitamin A 20% Vitamin C 39% Calcium 0% Iron 7%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.