Raw Puttanesca Sauce

4             ounces Parmesan cheese, cut into two pieces

4             small garlic cloves, peeled

2             pounds ripe plum tomatoes, quartered

6             anchovy fillets

1             cup packed fresh Italian parsley leaves

1             cup pitted Kalamata olives                                                                                                          

3             tablespoons capers, drained and rinsed

¼           cup plus 2 tablespoons olive oil

½           teaspoon red pepper flakes

Nutritional information per serving (½ cup):

Calories 136 (73% from fat) / carb. 5g / pro. 5g / fat 12g / sat. fat 3g / chol. 10mg / sod. 335mg calc. 59mg / fiber 2g

Put cheese into the blender jar. Secure lid.

Select Speed 10 and press Start. Blend to chop until finely grated, about 10 seconds. Remove and reserve.

Replace lid and remove measuring cup. Select Speed 2 and press Start.
While machine is running, drop garlic through the opening in the lid.
Blend until finely chopped, about 3 seconds. Stop blender.

Add remaining ingredients (except cheese) to the blender jar. Secure lid.
Select Speed 10 and pulse until roughly chopped, about 6 to 8 times.

Mix with cheese. Taste and adjust seasoning as desired. Toss with your favorite pasta.