Easy puttanesca sauce
From eh270 16 years ago
- 12 minutes to make
- Serves 4
Making your own pasta sauce is stupendously simple, and if you use fresh tomatoes, much lower in sodium. You can chop and prep the ingredients while the water for your pasta boils, then have the sauce and pasta cooking at the same time.
Ingredients
- 1 can peeled plum tomatoes OR 8 fresh plum tomatoes shopping list
- 2 cloves pressed garlic shopping list
- 3 tablespoons olive oil shopping list
- 2 tablespoons capers shopping list
- 2 tablespoons chopped olives shopping list
- salt and pepper shopping list
- red pepper flakes shopping list
How to make it
- If you are using fresh tomatoes, first core them, score the bottom with an 'x', then drop them into boiling water for 30 seconds to the skins. Peel them.
- To make a thicker, less bitter sauce, I'd encourage you to slice the tomatoes (canned or fresh) in half and scoop out the seeds and liquid at this point. Break the tomatoes up into smaller pieces with a fork or knife.
- Heat 2 tablespoons of the olive oil over medium-low heat. Add the garlic and cook until golden.
- Add the tomatoes, capers, olives, red pepper flakes, and salt and pepper to taste. Turn the heat to medium-high and cook, stirring frequently, until the tomatoes begin to break down, about 10 minutes.
- Spoon over your favorite pasta!
People Who Like This Dish 2
- cocoloco Canoa, EC
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