Puttanesca Sauce
Looking to change up your pasta game? Try this easy puttanesca sauce recipe. It's positively bursting with bold, robust flavor!
Servings: 4 servings
Calories: 267kcal
Ingredients
- 3 tablespoons extra-virgin olive oil
- ½ onion (medium) chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 6 ounces tomato paste (1 small can)
- 3 ounces pitted Kalamata olives (½ jar) drained & roughly chopped
- 1.75 ounces capers (½ jar) drained
- 3 tablespoons balsamic vinegar
- 1 tablespoon anchovy paste
- 28 ounces crushed tomatoes
- 1 tablespoon granulated sugar if needed
Instructions
- In a large, heavy-bottomed pot, heat the olive oil over a medium flame until shimmering.
- Stir in the onion, garlic powder, onion powder, Italian seasoning, salt, and crushed red pepper.
- Continue to cook, stirring, until the onions are soft and translucent (approx. 5 minutes).
- Stir in the tomato paste, olives, and capers, and cook (stirring) until a brown film appears on the bottom of the pot.
- Stir in the balsamic vinegar and anchovy paste.
- Add the crushed tomatoes.
- When the sauce reaches a low boil, turn the heat down to its lowest setting, place a lid slightly ajar on the pot, and simmer to desired doneness (I usually give it about 20 minutes).
- Taste, and add sugar if needed.
- Toss with cooked pasta (such as spaghetti or penne), add grated parmigiano reggiano, freshly torn basil leaves, a drizzle of extra-virgin olive oil, and a pinch more crushed red pepper flakes, if desired.*
Notes
*These ingredients are not included in the nutritional info.
Nutrition
Serving: 0.25batch | Calories: 267kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 2.008mg | Potassium: 1.105mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1.223IU | Vitamin C: 29mg | Calcium: 126mg | Iron: 5mg