Sauces and Dressings
Raw Puttanesca Sauce
Makes 5 cups
Raw Puttanesca Sauce
Makes 5 cups
Traditionally this sauce is cooked, but serving it raw over warm pasta, like we do in this recipe, offers an updated spin and allows the fresh ingredients to really shine through.
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
Ingredients
- 4ounces Parmesan cheese, cut into two pieces
- 4small garlic cloves, peeled
- 2pounds ripe plum tomatoes, quartered
- 6anchovy fillets
- 1cup packed fresh Italian parsley leaves
- 1cup pitted Kalamata olives
- 3tablespoons capers, drained and rinsed
- ¼cup plus 2 tablespoons olive oil
- ½teaspoon red pepper flakes
Preparation
- 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.
