PUTTANESCA SAUCE

Puttanesca Sauce image

Make and share this Puttanesca Sauce recipe from Food.com.

Provided by RoRoBurger

Categories Sauces

Time 1h30m

Yield 4 cups

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 cup finely chopped onion
6 minced garlic cloves
2 (28 ounce) cans roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed pitted and halved kalamata olive
1 (13 3/4 ounce) can artichoke hearts
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon dried basil
1/2 teaspoon dried crushed red pepper flakes
salt
1 lb hearty pasta, cooked to al dente (spaghetti, linguine, penne, etc.)

Steps:

In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute.

Nutrition Facts : Calories 733.3, Fat 19.9, SaturatedFat 2.9, Sodium 834.5, Carbohydrate 121.2, Fiber 16, Sugar 16.3, Protein 23.2

*** Explore more Puttanesca Sauce Recipes »

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