Monday, September 3, 2007

Foxye's Puttanesca Sauce

Foxye's Puttanesca Sauce (Level 1)

1 tsp olive oil
1 cup chopped onion
4 minced garlic cloves
2 tsp balsamic vinegar
1 Tbsp Sugar Substitute
1 Tbsp chopped fresh basil (2 tsp dried)
2 Tbsp tomato paste
½ tsp Italian seasoning
¼ tsp black pepper
2 cans diced tomatoes – do not drain
¼ cup pitted olives (green)
2 Tbsp chopped fresh parsley
1 Tbsp capers
½ tsp anchovy paste
¼ tsp crushed red pepper

Heat oil in saucepan on Medium hi heat. Add onion and garlic and sautee for 5 minutes. Stir in balsamic vinegar and next 6 ingredients (vinegar thru tomatoes) and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Stir in olives and remaining ingredients and cook until heated thru.

Serve over spaghetti squash, zucchini noodles or, if you use them, Dreamfield's Pasta.

I used to use fresh tomatoes for sauce - but I find the canned diced tomatoes are much quicker, easier and just as good!


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