Puttanesca or Kalamata Kwik Sauce recipe

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Ingredients

¼ cup olive oil
5 cloves garlic, chopped
¼ onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

Nutrition Info

182 calories
carbohydrate: 7.8 g
cholesterol: : -
fat: 16.8 g
fiber: 1.4 g
protein: 1.7 g
saturatedFat: 2.3 g
servingSize: -
sodium: 463.2 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.

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