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Puttanesca Sauce Recipe

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This recipe for Puttanesca Sauce is from Recipes from Jan's Kitchen - Antacid Not Included, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 C Olive Oil
2 cloves garlic, halved
4 anchovy fillets, drained (oil packed)
1 tbsp. capers
32 oz. Roma tomatoes, chopped
1 24 oz an whole Italian Style tomatoes, drained & chopped
1 small jalapeņo Chile (seeded & finely diced)
1/2 c. sliced kalamata olives (regular olives will suffice if you can't find or don't like kalamatas)
16 oz. of your favorite pasta
Directions:
Directions:
Heat oil in Dutch oven over medium-high heat.
Cook garlic in the oil, stirring frequently to avoid burning, until golden brown. Remove and toss garlic out.

Stir capers, anchovy fillets, tomatoes and Chile into oil in the Dutch oven. Heat to boiling then reduce the heat to medium-low. Simmer uncovered 15 minutes. Stir in the olives, keep warm over low heat.

Cook your pasta as directed on the package and drain. Stir into the Puttanesca sauce and enjoy.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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