Puttanesca Sauce
1
Points®
Temps total: 32 min • Préparation: 14 min • Cuisson: 18 min • Portions: 8 • Difficulté: Facile
Full of the bold flavors of olives, capers, anchovies and garlic. Great tossed with pasta or used to simmer chunks of fish in, for a flavorful seafood stew.
Ingrédients
Olive oil
1 tbsp(s), extra virgin, divided
Onion
1 small, sweet variety, chopped
Minced garlic
1½ tbsp(s)
Anchovies canned in oil drained
4 average, rinsed, patted dry, chopped
Canned tomatoes
28 oz, diced, in juice
Canned tomato paste
2 tbsp(s)
Capers
2 tbsp(s), rinsed
Table salt
¼ tsp(s), or to taste
Crushed red pepper flakes
¼ tsp(s), or to taste
Fresh parsley
⅓ cup(s), fresh, chopped (optional)
Olives
10 large, kalamata, pitted and chopped
Instructions
1
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
2
Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
3
Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes
4
Remove from heat; stir in remaining teaspoon oil and parsley (if using). Yields about 1/2 cup per serving.
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