Puttanesca Sauce Without Anchovies
This vegan puttanesca sauce without anchovies is a plant-based version of a classic, Italian-inspired dish. This sauce is quick, easy to make, and perfect for entertaining.
Servings: 6
Calories: 101kcal
Ingredients
- 4 cups strained tomatoes (or substitute crushed tomatoes)
- 3/4 cup olives (pitted and cut in quarters)
- 1/4 cup capers (drained)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 2 teaspoons fresh chopped garlic
- 1/4 teaspoon dried chilli flakes
- Optional garnish: fresh basil or parsley
Instructions
- Add the extra virgin olive oil and garlic to a large pot on the stove and sauté on low heat for approximately one minute to cook the garlic.
- Add the strained tomatoes, oregano, and dried chilli flakes, then simmer on low heat, uncovered, for 25 minutes.
- Add the olives and capers and simmer for an additional 5 minutes.
- Optional: garnish with fresh basil or parsley.
Notes
- Store this puttanesca sauce without anchovies in an airtight container in the fridge for up to five days.
Nutrition
Calories: 101kcal | Carbohydrates: 13.4g | Protein: 3.1g | Fat: 5.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.7g | Sodium: 679.8mg | Potassium: 492.6mg | Fiber: 4g | Sugar: 7.3g | Vitamin A: 453.7IU | Vitamin C: 15.5mg | Calcium: 74mg | Iron: 2.5mg