Let’s talk about this spicy, salty and robust tomato sauce! I am all about quick and easy and even though I love cooking……. I always love a great shortcut. With so many clean ingredient jarred tomato sauces out there you can make this sauce in a hot minute….okay maybe not a minute……but in like 5-10 mins. Now, by all means if you want to make the tomato sauce “gravy” completely homemade go right ahead…… I used to just buy jarred/canned tomatoes that had no seasoning and season it myself……but like I said I have found several really tasty already seasoned clean organic tomato sauces on the market that I do not need to do much more than add just a little extra to it to bring the sauce up a notch. Because jarred tomato sauces are already well seasoned you do not have to add much else. I usually get a basil & garlic marinara sauce but you can get whatever your favorite flavor is to use with this recipe.
Can we talk about the benefits of tomatoes real quick. So you know along with this tasty sauce……you will get some health benefits too! This vegetable that is really a fruit is truly awesome….. raw or cooked! Tomatoes contain all four major carotenoids: alpha- and beta-carotene, leutin, and lycopene. In particular, tomatoes contain awesome amounts of lycopene, thought to have the highest antioxidant activity of all the carotenoids. A diet rich in tomato-based products may help reduce the risk of heart disease, cancers, particularly pancreatic cancer and tomatoes help maintain a healthy blood pressure and reduce blood glucose in people with diabetes. Tomatoes also are high in potassium, vitamin c and e.
Okay now back to the super simple and quick recipe. I know some plant-based puttanesca recipes add capers but I do not really notice a difference in the past without them so …….hey….. save yourself having to buy them and just go ahead with the kalamata olives. Save yourself time and buy the pitted ones. Also…… you can adjust the heat in this recipe with the crushed red peppers……….start off with 1/4 tsp and work your way up. I like a big kick so I use about 3/4 of a tsp in my recipe but start at 1/4 and taste it and add more based on your taste preference. You can also omit the garlic, especially if you jarred sauce is already garlic flavored…….or you can use only 1 tsp if you are not a huge garlic fan……… I am a HUGE garlic fan so I use 2 tsp in my recipe…… A quick tip….I use my mini food processor to quickly chopped the garlic and the olives. I usually throw lots of garlic cloves in the mini processor and put it in a air-tight container and store it in the fridge with a paper towel in the container to keep it dry for up to a week or two……
You can use this sauce on your favorite pasta, zoodles or anything else you would put tomato sauce on. This also goes REALLY good as a “brushetta” type topping too! The picture featured here is with zoodles. All I did is spiraled 2 zucchini’s and just added the sauce! Wholla super easy.
This recipe make 3 cups of sauce
- 3 cups Your Favorite Tomato Sauce
- 1 tsp Olive Oil
- 1-2 tsp Chopped Garlic
- 15 Chopped Kalamata Olives Approx 1/2 cup
- 1/4-3/4 tsp Red Pepper Flakes
- optional chopped fresh parsley
Add olive oil to deep sauce/frying pan and add your garlic and sauté just until golden brown approx 1-2 min. Then add the olives and tomato sauce and stir. Next, add your red pepper flakes but start out at 1/4 tsp and taste the sauce because the spice can creep up on you. So add red pepper flakes to your liking. Nice, quick and easy!