Puttanesca Sauce
A classic Puttanesca sauce is a great way to turn an everyday pasta dinner into a Mediterranean experience. Originally created in the mid-twentieth century, the dish has its roots in Naples, Italy. Pitted Kalamata olives are the perfect briny complement to this tomato based sauce. The olives are smoky and fruity and add wonderful flavor to this Mediterranean classic.
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2 tablespoons extra virgin olive oil
3 cloves garlic smashed and chopped
½ teaspoon hot chili flakes (or more/less to taste)
1 tablespoon capers, drained
1 cup pitted Kalamata olives, drained, halved (1 tablespoon brine reserved)
1 tablespoon Worcestershire sauce
1 can (28 oz) tomatoes, diced or crushed (preferably San Marzano)
½ cup fresh basil, torn
Salt & pepper to taste
- Heat olive oil, garlic, and chili flakes in a large sauté pan over medium heat. Sauté until garlic is softened, but not browned.
- Add capers and olives, sauté 2-3 minutes.
- Add Worcestershire sauce, 1 tablespoon olive brine, and tomatoes. Bring to boil, reduce heat, and simmer 10-15 minutes.
- Season with salt and pepper, and add fresh torn basil before serving.
- Serve over pasta, polenta, beans, chicken, or seafood.
Recipe and photo coutesy of Foodmatch.
Nutrition
Calories: 238Fat: 15
Saturated Fat: 1g
Sodium: 584 mg
Carbohydrate: 13g
Fiber: 2g
Protein: 2g
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