Guest guest Posted January 12, 2000 Report Share Posted January 12, 2000 * Exported from MasterCook * Puttanesca Sauce Recipe By :The Millenium Cookbook - Eric Tucker & John Westerdahl Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic -- minced 4 peperoncini (pickled Italian peppers) -- finely diced 2 tablespoons capers -- drained 1 teaspoon dried oregano 2 teaspoons dried basil 1/2 cup dry red wine or nonalcoholic red wine 32 ounces canned diced tomatoes sea salt to taste 2 teaspoons Sucanat or unrefined sugar, if needed In a large saucepan, combine the garlic, peperoncini, capers, oregano, basil, and wine. Bring to a boil and cook to reduce the liquid by half. Add the tomatoes. Cover, reduce heat, and simmer for 30 minutes. Add salt and Sucanat. Yield: " 8 cups " - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 158mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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