Tuesday, July 21, 2009

Puttanesca Sauce

This is the easiest and fastest meal ever and can be made with staples right out of your pantry - very economical. It's also a great blank canvas that allows you to personalize it by adding your favorite ingredients. Tonight I served it over whole-wheat thin spaghetti, but it is also great over fish or chicken.

1 Tbsp olive oil
2 garlic cloves, minced
pinch of crushed red pepper
handful of fresh flat-leaf parsley, chopped
2 Tbsps. capers
1/4 cup (or a little more) pitted Kalamata olives, roughly chopped
1 (15 ounce) can diced tomatoes
Parmesan cheese (to sprinkle on top)

Heat the olive oil in a skillet over medium heat. Add the garlic and saute for just a minute or two, until the garlic becomes fragrant. Add the parsley, crushed red pepper and capers and saute for another minute. Add the olives and then after a minute add the diced tomatoes. Let simmer for a couple more minutes. I like to add the drained pasta right to the skillet and toss with the sauce or spoon the sauce over a piece of fish like halibut or seabass or grilled chicken. Finish with a little sprinkle of parmesan cheese.

Variations could include a little diced roasted red pepper (like I did tonight), feta instead of parmesan, sun-dried tomatoes, wilt in spinach or arugula towards the end, green olives instead of Kalamata, etc., etc.


  1. I'm on a very low carb menu for the next 8 weeks. Can't even have fatty fish like salmon.

    How about some low carb dishes (less than 5 net carbs, which is total carbs minus fiber)


  2. I will see what I can do - I am not really a low carb person. I love my pasta and sweets. It's my downfall. I'll post some high protein meals and yummy salad recipes.