Simple Puttanesca Sauce

Here is an uncomplicated recipe for when you crave a combination of salty, spicy, and a sweetness. The olives and capers add the salty flavour, and the sauteed carrots and balsamic add to the sweetness. And for that extra punch, the pepper flakes give it the spice you crave. Enjoy!

AuthorThe Hearty BakerCategoryDifficultyBeginner

Here is an uncomplicated recipe for when you crave a combination of salty, spicy, and a sweetness. The olives and capers add the salty flavour, and the sauteed carrots and balsamic add to the sweetness. And for that extra punch, the pepper flakes give it the spice you crave. Enjoy!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 2 tbsp olive oil
 1 large onion, cut in half and sliced thinly
 1 celery stalk, finely chopped
 1 medium carrot, finely chopped
 3 cloves of garlic, minced
 1 small zucchini, quartered lenthwise, then sliced (you end up with triangles)
 1 small can tomato paste (156 ml, 5.5 oz)
 1.50 cans of water (using the empty tomato paste can)
 ½ tsp dried rosemary
 1 tsp dried oregano
 1 tsp dried basil
 ½ tsp dried red chili pepper flakes
 1 cup black olives, pitted then sliced in half
 1 tbsp capers
 2 tbsp balsamic vinegar
 ¼ tsp salt , or more to taste
 ¼ tsp black pepper, or more to taste
1

In a large cast iron dutch oven (or large pot), heat olive oil. Add the sliced onion and saute for a few minutes until softened a little.

2

To the pot, add the celery, carrots, and garlic. Saute for about 10 minutes, or until all the vegetables are softened.

3

Add add the rosemary, oregano, basil, chili pepper, salt and pepper. Stir for a minute. Then add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5-10 minutes.

4

Now add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5 minutes.

5

Add the olives, capers, and balsamic vinegar. Stir.

6

Add the zucchini at this point. I don't like over cooking the zucchini, as I enjoy the bright green colour, and slight bite to the vegetable. Cook for another 5 -10 minutes, until the zucchini is cooked but still retains a bright green colour.

7

Adjust seasonings--if you like more spice, add more chili pepper flakes.

Ingredients

 2 tbsp olive oil
 1 large onion, cut in half and sliced thinly
 1 celery stalk, finely chopped
 1 medium carrot, finely chopped
 3 cloves of garlic, minced
 1 small zucchini, quartered lenthwise, then sliced (you end up with triangles)
 1 small can tomato paste (156 ml, 5.5 oz)
 1.50 cans of water (using the empty tomato paste can)
 ½ tsp dried rosemary
 1 tsp dried oregano
 1 tsp dried basil
 ½ tsp dried red chili pepper flakes
 1 cup black olives, pitted then sliced in half
 1 tbsp capers
 2 tbsp balsamic vinegar
 ¼ tsp salt , or more to taste
 ¼ tsp black pepper, or more to taste

Directions

1

In a large cast iron dutch oven (or large pot), heat olive oil. Add the sliced onion and saute for a few minutes until softened a little.

2

To the pot, add the celery, carrots, and garlic. Saute for about 10 minutes, or until all the vegetables are softened.

3

Add add the rosemary, oregano, basil, chili pepper, salt and pepper. Stir for a minute. Then add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5-10 minutes.

4

Now add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5 minutes.

5

Add the olives, capers, and balsamic vinegar. Stir.

6

Add the zucchini at this point. I don't like over cooking the zucchini, as I enjoy the bright green colour, and slight bite to the vegetable. Cook for another 5 -10 minutes, until the zucchini is cooked but still retains a bright green colour.

7

Adjust seasonings--if you like more spice, add more chili pepper flakes.

Simple Puttanesca Sauce

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