Puttanesca II recipe
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1 teaspoon olive oil
1 teaspoon butter
1 large onion, finely chopped
1 clove garlic, minced
1 (8 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
1 cup sun-dried tomatoes
½ cup hot cherry peppers
½ cup sliced black olives
½ cup sliced green olives
½ teaspoon capers
Nutrition Info
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152.4 calories
carbohydrate: 20.9 g
cholesterol: 2.7 mg
fat: 7 g
fiber: 5.5 g
protein: 4.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1190.2 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -
Directions Puttanesca II
Directions
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Heat oil and butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender and translucent. Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes. Simmer 5 minutes on medium heat. Add peppers, black olives, green olives and capers. Simmer 15 to 20 minutes on low heat, or until sauce has thickened.