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Puttanesca Pasta Sauce

Serves: 5
Total Calories: 112

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons anchovies paste
3 cups strained tomatoes, preferably pomi
1/2 cup kalamata olives, pitted, roughly chopped
1 1/2 tablespoons drained capers, finely chopped
1/2 teaspoon dried crushed red pepper
1/4 cup freshly chopped flat leaf parsley

Directions:

Put oil, garlic and anchovy paste in a a dark enameled pot and place in Sun Oven. Sauté until garlic is fragrant. Add strained tomatoes, olives, capers, crushed red pepper. Cover and simmer in Sun Oven for approx. 40 minutes. Remove from heat and stir in chopped parsley. Serve over pasta with freshly grated Pecorino Romano cheese.

If you want your meal to be completely solar cooked there is a method for cooking pasta in the Sun Oven. It works best with shapes like penne or cavatappi. Use one cup of water for each cup of uncooked pasta. Combine the water and pasta with a dash of salt in a light weight, dark pot with a lid. The pasta is ready when it has absorbed all the water. I've only done this once; it's a little too hard to tell when the pasta is ready for my liking. However, it is nice to know that if I should find myself in a situation where it is necessary to conserve both fuel and water I'd be able to enjoy a decent bowl of pasta.

Nutritional Facts:

Serves: 5
Total Calories: 112
Calories from Fat: 48

This Puttanesca Pasta Sauce recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.


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