Lunch: Puttanesca Sauce
Recipe By: Grace Parisi The combination of anchovies, olives and capers gives this Napoletana sauce a robust flavor.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Puttanesca Sauce
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
1/4 c. extra-virgin olive oil
3 clove garlic
6 anchovy fillets
1/4 tsp. crushed red pepper
1 tbsp. tomato paste
1 can whole peeled Italian tomatoes with their juices
1 pinch sugar
2 sprig basil
1/4 c. chopped kalamata olives
1 tbsp. capers
Salt and freshly ground pepper
Instructions
In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
Make Ahead: The sauce can be refrigerated for up to 3 days.
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Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
