Puttanesca Sauce Recipe
Yield: about 4 cups of sauce
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 349
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 55 g
Dietary Fiber: 5 g
Sugar: 8 g
Protein: 11 g
Cholesterol: 3 mg
Sodium: 724 mg
Total: 1 hr 30 min | Prep: 30 min | Cook: 1 hr
Ingredients ():
- 2 tablespoons minced anchovy fillets (about 8 fillets)
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon dried crushed red pepper flakes
- Salt
- 1 pound penne pasta, cooked to al dente
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 6 cloves minced garlic
- 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
- 1 cup tightly packed, pitted, and halved Kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons drained capers
Cook Mode (Keep screen awake)
NEW: You can now switch to Cook Mode to keep your screen awake.
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion and saut until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes.
- Add the tomatoes and the remaining ingredients. Simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover, and set aside.
- Add the cooked penne pasta to the pan and toss for 1 minute.
Recipe from Emeril Lagasse
Categories:
