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