It’s surprisingly easy to make your own puttanesca sauce from scratch.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 5 anchovy fillets, chopped
- 1 small red chilli, finely chopped
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 2 x 400g cans diced tomatoes
- 2/3 cup kalamata olives, roughly chopped
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
- Cooked pappardelle pasta, to serve
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers. Cook, stirring occasionally, for 5 minutes or until onion has softened.
- Step 2Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly. Add basil. Stir to combine.
- Step 3Add olives and parsley to sauce just before serving. Stir to combine. Serve with pappardelle pasta.
- High carb
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1083 kj
Energy
20g
Fat Total
3g
Saturated Fat
6g
Fibre
5g
Protein
4mg
Cholesterol
734.81mg
Sodium
10g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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