Puttanesca or Kalamata Kwik Sauce

45 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.” - by Giuseppe Morabito

Ingredients

1/4 cup olive oil
5 cloves garlic, chopped
1/4 onion, chopped
1 teaspoon crushed red pepper
6 sun-dried tomatoes, softened and chopped
1 tablespoon capers
1 pinch dried oregano
2 ripe tomatoes, diced
12 kalamata olives, pitted and quartered

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Metric US

Original recipe yields 4 servings

Directions

In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
182 cal
9%

Fat
16.8 g
26%

Carbs
7.8 g
3%

Based on a 2,000 calorie diet

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Reviews (45)

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CINDIELOU

Aug. 12, 2003

"This was fabulous !!!I sauteed 2 boneless chicken breasts ,(flattened with a mallet),and then put about 1/2 cup of sauce in the bottom of a baking dish then put the chicken on top and then the rest of..." See more the sauce.Cooked about 25 min. in oven at 375*Served with linguine and lots of parmesan. My husband is a retired chef, he said keep this recipe where you can find it to cook again."

DOUGIE

Aug. 4, 2003

"Excellent! Very spicy with that much red pepper flakes - weaklings might want to cut it in half. I used oil-packed sun-dried tomatoes and was able to omit the olive oil from the recipe and it worked..." See more great!"

CareerWife Dreamin' of 1950s

May. 4, 2006

"This was a great recipe -- very tasty. I doubled the recipe and it was barely enough for 4 people, even if you are not trying to smother the pasta. I would recommend quadrupling it if you are planni..." See moreng for 6-8 people and/or leftovers. Also, start light on the oil and then add more if needed; mine turned out a little oily. Also, if you don't like really salty dishes, I would start light with the olives, and then add for flavor as needed. I put fewer in than the recipe noted, but didn't taste it until I had too many and was a bit too salty. Finally, I had never cooked with crushed pepper, and a little goes a LONG way. If you are feeding this to kids, definitely hold the crushed pepper. Also, sprinkle a little, then taste -- and repeat if necessary, otherwise, you will be surprised! Overall -- great recipe with very fresh ingredients. :)"

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