Puttanesca Sauce: A Mediterranean Delight
Reviewed by Susan Canonico, RD
A classic Mediterranean treat, puttanesca sauce is a delicious and visually pleasing way to flavor your chicken and pasta!
- 1/4 cup of extra virgin olive oil
- 2 large cloves of garlic, minced
- 1 dried red chili pepper
- 1 cup of oil-cured, pitted, coarsely chopped black olives such as Gaeta
- 6 anchovy fillets soaked in water for 5 minutes
- 1/2 teaspoon of dried oregano
- 1 1/2 lbs of ripe, peeled, chopped tomatoes or use 1 28-ounce can of whole tomatoes with juice
- 3 tablespoons of packed, minced fresh parsley
- 2 tablespoons of drained capers
- Freshly ground salt and pepper to taste
- Heat olive oil and garlic in a skillet over medium heat.
- Crush the pepper with the back of a spoon and stir it in with the olive oil and garlic.
- Cook together until the garlic has only a hint of browning, about 30 seconds.
- Stir in the olives, drained anchovies, and dried oregano and cook for about 30 seconds.
- Stir in the tomatoes, crushing them between your fingers as you add them to the pan.
- Simmer the mixture until the sauce thickens, about 5 minutes.
- Stir in the fresh, minced parsley and capers.
- Season with freshly ground salt and pepper to taste.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 18g|
|Saturated Fat 2.7g||13%|
|Total Carbohydrate 129g||43%|
|Dietary Fiber 4g||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Enjoy puttanesca sauce served over chicken as a main dish or whole grain pasta as a delicious and healthy side dish!
To reduce the sodium in this recipe, you can exclude the anchovies and capers.