Ina Garten Puttanesca Sauce Recipe

Low Carb Spaghetti Puttanesca Carb Manager

WEBStep 2. Heat a tablespoon of olive oil in a large pan over a medium heat. Slice the garlic and add to the pan. Tear in the anchovy fillets and add to the pan along with the capers …

1. Add the zucchini noodles to a large pan with 1 tablespoon of olive oil. Cook gently over a low/medium heat until tender – about 3-4 minutes. Reserve to one side.
2. Heat a tablespoon of olive oil in a large pan over a medium heat. Slice the garlic and add to the pan. Tear in the anchovy fillets and add to the pan along with the capers and olives. Cook gently until the anchovies have dissolved.
3. Dice the tomatoes and add to the pan along with the tomato puree and water. Simmer gently until the tomatoes have broken down – about 5 minutes.
4. Stir the zucchini spaghetti into the pan, coating it in the sauce and warming it through.

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One Pot Pasta Puttanesca • quick and easy! The View …

WEBDec 14, 2011 · Instructions. In a large pot heat the olive oil and sauté the onion, garlic, pepper flakes, and anchovies, stirring almost constantly for …

1. Coat the bottom of a pan with olive oil and saute the onion, garlic and anchovies on medium heat until the onions are translucent. Don't brown them. The anchovies will immediately melt into the oil and give you a great aroma.
2. Add in the tomatoes, olives and red pepper flakes. Heat to a simmer and add in 1/3 cup dry white wine. (If you don't want to use wine, use some of the cooking water from the pasta at the end to thin the sauce) Simmer for about 10 minutes until the tomatoes break down and the sauce melds together. Season with salt and pepper.
3. Cook the pasta to al dente, and add it to the sauce pot along with the parsley, tossing really well.
4. Serve the pasta with pines nuts and grated cheese.

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