PUTTANESCA SAUCE
Yield Portion Size
5 portions
()
| 1/4 cup |
Capers
|
| 1/2 cup |
Green olives, Spanish
|
| 3 cups | |
| 2 tbsp |
Anchovy, chopped
|
| 1 tsp |
Red chili, crushed
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 44 mg | 4% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 5 mg | 2% |
| Total Fat | 3 g | 4% |
| Iron | 2 mg | 9% |
| Potassium | 46 mg | 0% |
| Calories | 106 kcal | 5% |
| Sodium | 1041 mg | 43% |
| Protein | 4 g | 8% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 0 g | 2% |
| Sugars | 10 g | 1% |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 9 mg | 15% |
| Vitamin A | 604 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add capers and olives and sauté for 2 minutes.
-
Step 3
Stir in spaghetti sauce and anchovy.
-
Step 4
Bring to a boil, then turn down to a simmer and cook for 25 minutes.
-
Step 5
Season with crushed red chili flakes.
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