Puttanesca Sauce

5 Reviews
100% would make this recipe again

Spicy sauce with tomatoes, anchovies, capers, and olives.

This spaghetti sauce originated in the Isle of Ischia, near Naples. The word puttanesca is derived from «puttana», a colloquial term for prostitute. Some claim that the sauce earned its name because of its spicy flavor. Another theory holds that it got its name because it cooks quickly - even women with very busy work schedules could prepare it, or so the story goes.

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Ingredients

1 1/2 cup canned tomatoes (diced) 380 g
6 anchovy fillets, chopped 24 g
1 tbsp olive paste 16 g
3 1/2 tsp capers, coarsely chopped 10 g
3 cloves garlic, finely chopped
2 tbsp Parsley and Garlic Base 30 mL
3 tbsp olive oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Heat the olive oil in a saucepan over medium heat. Sauté the finely chopped garlic, 1 min taking care not to let it burn. Chop the anchovies then add them to the pan and cook with stirring. When they have broken apart and «melted» (after about 2 min), add the coarsely chopped capers, olive paste, parsley and garlic base, and tomatoes.
  2. Cook, uncovered, for 7-8 min over low heat while stirring from time to time. Add pepper to taste. In general, it is not necessary to add salt since the anchovies are already salted.

Observations

This sauce can be stored in the refrigerator up to 10 days.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

80

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

280 mg

12 %

Carbohydrate

3 g

1 %

Fibre

1 g

2 %

Sugars

1 g

Net Carbs

2 g

Protein

2 g

Vitamin A

14 %

Vitamin C

15 %

Calcium

3 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin K
Source of  :
Iron, Niacin, Selenium, Vitamin A, Vitamin C, Vitamin E
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 0
Fats 1 ½
More info
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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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