Spicy, tangy, salty and rich with a side of guilt and oil free – let’s make healthy Puttanesca sauce! This easy sauce is the perfect throw together, store in the fridge, decadent meal on the run kind of recipe.
Seriously, what’s in a name?
According to Merriam Webster the name Puttanesca (with reference to the sauce) was defined by it’s ingredients around 1969. Prior to that, well, the term had a more saucy meaning. In Italian, alla puttanesca means in the style of a prostitute. Ok, there are few other interpretation/translations of that last meaning. There’s also a story about a wonderfully aromatic sauce that was used to lure men into… (the kitchen?).
This is after all, a blog about food so let’s stick to our mission to make healthy Puttanesca sauce – spicy, tangy and a bit salty. Oh gosh, I’m starting to make the connection.
Back to the food
The secret to this delectable, rich sauce is Kalamata olives, capers and fresh tomatoes. We’ll also be giving it a healthy dose of fresh flat-leaf parsley and basil. Add a few squeezes of fresh lemon juice and you have the foundation of a curiously wonderful sauce.
Knowing that I’d be doing a bit of simmering to reduce the tomatoes and get that thick, ‘spoon-it-up’ consistency, I allowed the tomatoes, savory stuff, herbs and lemon juice to do a tiny marinade. Just long enough to sauté the onions, garlic and red chili flakes. Besides, it’s make the cooking all that more convenient.
At this point, we just employ a cover and conquer method. My sage advice – make sure you use a deep enough pot that when you take off the lid to give it a stir, you don’t have a splattering tomato situation on your hands. And yes, your kitchen will start to fill with a wonderful aroma. You are certain to be lured into the kitchen for a taste – spicy, tangy and a bit salty. Maybe two.
In the scheme of things, a name is but a name. We can poke some good faith fun I suppose, but in the end, what’s far more important is what’s in our sauces. No matter our intent be it creamy Bechamel, spicy-chunky al’ arribiata, or to make healthy Puttanesca sauce, ingredients, and ultimately, flavor rules. Peace.Print
Spicy, tangy salty and rich with a side of guilt and oil free – let’s make healthy Puttanesca sauce!
- 4 – 5 large tomatoes drained and chopped (5 cups/2.2 pounds/1 kg)
- ¼ cup fresh basil leaves, minced (about 15 leaves)
- ¼ cup chopped flat-leafed parsley (half a handful)
- 2 tsp. dried oregano
- 3 tbsp. capers, chopped or smashed
- ½ cup (64 gm) kalamata olives, chopped
- 2 Tbsp. lemon juice
- 1 medium onion, diced
- 5 cloves garlic, minced
- ½ tsp. red pepper flakes
- In a medium bowl, combine the tomatoes, basil, parsley, oregano capers, olives and lemon juice. Set aside.
- Sauté the onions, add the garlic and red pepper. Reduce the heat to medium and add the rest of the ingredients simmer until the sauce thickens (25 minutes).
- Serve over your favorite pasta or zoodles.
- Transfer to an airtight container and refrigerate. Will keep for 4-5 days.
- Nutritional information does not include the pasta.
- In addition to a wonderful sauce in-a-jar for later, Puttanesca sauce keeps in the freezer up to 3 months.
- Try Puttanesca over roasted or grilled zucchini or even potatoes (roasted or mashed). It’s a delightful change from pasta and a comforting, hearty meal.
- Category: Main Courses
- Cuisine: Italian
Keywords: make healthy Puttanesca sauce