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.
|1 1/2 cup||canned tomatoes, low sodium||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]|
- 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.
- 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.
This sauce can be stored in the refrigerator up to 10 days.
Nutrition Facts Table
per 1 serving (60g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
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|Milk and Alternatives :||0||serving|
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ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Cholesterol, Saturated Fat
- Source of :
- Iron, Niacin, Selenium, Vitamin A, Vitamin C, Vitamin E
- Excellent source of :
- Vitamin K
- Diet-related health claims :
|Meat and Alternatives||0|