Puttanesca sauce
1
Points®
Total time: 32 min • Prep: 14 min • Cook: 18 min • Serves: 8 • Difficulty: Easy
This lightened version of the classic napoletana sauce is packed full of the bold flavors of kalamata olives, capers, anchovies, and garlic. It also features sweet onions, canned tomatoes, tomato paste, and a hint of crushed red pepper flakes for a little bit of heat. This sauce is great tossed with pasta or used to simmer chunks of fish in for a flavorful and hearty seafood stew. It all comes together in one large skillet; you just have to add the ingredients in stages, then let everything meld so the sauce has time to thicken. The sauce also keeps very well; you can store it in the refrigerator up to 3 days, or freeze up to 3 months.
Ingredients
Olive oil
1 Tbsp, extra virgin, divided
Uncooked onion(s)
1 small, sweet variety, chopped
Jarred minced garlic
1½ Tbsp
Anchovies canned in oil drained
4 average, rinsed, patted dry, chopped
Canned tomatoes
28 oz, diced, in juice
Tomato paste
2 Tbsp
Olives
10 medium, kalamata, pitted and chopped
Capers
2 Tbsp, rinsed
Table salt
¼ tsp, or to taste
Red pepper flakes
¼ tsp, or to taste
Fresh parsley
⅓ cup(s), fresh, chopped (optional)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.