Pantry Puttanesca Sauce
This recipe was 100% inspired by the one and only, Miss Katie O’Cuddles (that’s her nickname around here).
Katie eats some form of pasta and tomato sauce nearly everyday and she just so happens to ADORE salty flavors (especially Kalamata olives) so I got to thinking, “I wonder if she would like herself a sassy, salty, in-your-face type of sauce, spiked with Kalamata olives, anchovies, and capers?”
I thought it was worth a shot.
So I pulled out my trusty “Joy of Cooking” to see what all is involved in a Puttanesca Sauce and was pleasantly surprised to learn that not only is it a super quick sauce to make but just about every ingredient it calls for lives in the pantry (this my friends is why it is so important to keep those pantries stocked).
This sauce his higher in fat but these are the “good” fats! The fats that make for healthy nails, skin, hair, and of course brain power… so don’t let the statistics hold you back.
I served it over some whole wheat spaghetti but next time I may try it spooned over a piece of fish or chicken.
I can get away with low protein meals every once in a while, but I find if I start to have too many low-pro days I start to feel really low energy… kind of like I’m walking around with a cloud over my brain.
As for Katie… she liked it. She ate all of it except for the capers – she didn’t even try one – ahhhh… if she only knew what she was missing.
Pantry Puttanesca Sauce
Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serve with Spaghetti Squash for a Paleo friendly, gluten-free,low-carb meal.
- 1 tbsp extra virgin olive oil
- 2 large cloves of garlic, minced
- Fat pinch of red pepper flakes
- 1 cup of pitted Kalamata olives, coarsely choppe
- 6 anchovy fillets, chopped up
- 1 tsp dried oregano
- One 28oz can of whole tomatoes, with juice, crushed between your fingers as you add them to the pan
- ¼ cup of fresh chopped parsley
- 2 tbsp drained capers
- Salt and pepper to taste
Heat olive oil over medium heat in a medium pot or large skillet. Add in garlic and red pepper flakes.
Cook for about a minute or until the garlic is fragrant. Stir in olives, anchovies, and dried oregano. Make sure everything is well incorporated before stirring in the tomatoes.
Simmer for about five minutes until the sauce has thickened a bit and then add in parsley and capers. Season with salt and pepper and enjoy!
Make enough sauce for 1 pound of pasta
Nutrients per 1/4th of the recipe (not including pasta!): Calories: 139; Total Fat: 10g; Saturated Fat: 0.5g; Cholesterol: 4mg; Sodium: 900mg; Carbohydrates: 9.1g; Dietary Fiber: 2.2g; Sugars: 5.3g; Protein: 3g