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Tomato Puttanesca Pasta Sauce
Course:
Gluten Free
Cuisine:
Italian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
cups
Calories:
150
kcal
Author:
Gloria Duggan | Homemade & Yummy
An easy fresh pasta sauce packed with fresh tomatoes, olives, anchovies and capers.
Print Recipe
US Customary
-
Metric
Ingredients
30
ounces
Fresh tomatoes
(chopped)
⅔
cup
Kalamata olives
(pitted and chopped)
⅓
cup
capers
1
tablespoons
Anchovy paste
4
cloves
garlic
(chopped)
½
teaspoons
Red pepper flakes
2
tablespoons
Olive oil
(for cooking)
Black pepper
(to season)
Instructions
Dice the tomatoes and set aside.
Chop garlic and place to the side.
Pit and chop olives, place in a bowl.
Drain capers and set aside.
Heat olive oil in a heavy bottomed pan.
Sauté garlic, red pepper flakes and anchovy paste for about 3 minutes.
Add tomatoes, capers and olives.
Bring to a boil, reduce heat and simmer for 15 minutes
Season with black pepper
Top your favourite pasta, toss and ENJOY.
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Nutrition
Calories:
150
kcal
|
Carbohydrates:
11
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
916
mg
|
Potassium:
558
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1956
IU
|
Vitamin C:
31
mg
|
Calcium:
54
mg
|
Iron:
1
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.