Pantry Puttanesca for 8

Ingredients and Weight:

• 1 (28-ounce) can whole peeled tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped Kalamata olives
• 1/4 cup chopped capers
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Drain the can of tomatoes and coarsely chop them.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
3. Add the tomato paste and cook, stirring constantly, for 1 minute.
4. Stir in the tomatoes, tomato sauce, oregano, salt, and black pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
5. Stir in the olives, capers, and basil and cook for 5 minutes more.
6. Serve over pasta or rice.

Nutritional Information:

Serving size: 1 cup

Calories: 250 Fat: 10g Saturated Fat: 2g Cholesterol: 0mg Sodium: 500mg Carbohydrates: 30g Fiber: 5g Sugar: 15g Protein: 10g

Dish Characteristics:

• Savory and flavorful
• Packed with tomatoes and vegetables
• Perfect for a weeknight meal
• Can be easily customized to your taste

User Comments:

• "This is a delicious and easy recipe that I'll definitely be making again."
• "I love the combination of tomatoes, olives, and capers."
• "This dish is perfect for a crowd."

Special Precautions and Tips:

• If you don't have Kalamata olives, you can use any other type of black olive.
• If you don't have capers, you can leave them out.
• This dish can be made ahead of time and reheated when you're ready to serve.