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Recipes

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.

Prep Time:

25 minutes

Total Time:

25 minutes

Yield:

4 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 238
  • Fat: 15
  • Saturated Fat: 1g
  • Sodium: 584 mg
  • Carbohydrate: 13g
  • Fiber: 2g
  • Protein: 2g

Ingredients

2 tablespoons extra virgin olive oil

3 cloves garlic smashed and chopped

½ teaspoon hot chili ï¬‚akes (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

Instructions

  1. Heat olive oil, garlic, and chili ï¬‚akes in a large sauté pan over medium heat. Sauté until garlic is softened, but not browned.
  2. Add capers and olives, sauté 2-3 minutes.
  3. Add Worcestershire sauce, 1 tablespoon olive brine, and tomatoes. Bring to boil, reduce heat, and simmer 10-15 minutes.
  4. Season with salt and pepper, and add fresh torn basil before serving.
  5. Serve over pasta, polenta, beans, chicken, or seafood.
     

Recipe and photo coutesy of Foodmatch.

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