Low Sodium Puttanesca Sauce
Elevate your pasta night with this flavorful Low Sodium Puttanesca Sauce, a lighter twist on the classic Italian favorite. Bursting with the robust flavors of briny capers, black olives, and umami-rich anchovies, this recipe swaps out traditional salt for a medley of fresh herbs like oregano and basil, along with a vibrant hint of lemon zest. With a base of salt-free crushed tomatoes and fresh cherry tomatoes, this heart-healthy sauce achieves a perfectly balanced taste without compromising on boldness. Quick and easy to make, it’s ready in just 35 minutes—including prep time—making it perfect for weeknight dinners. Pair it with your favorite pasta or zoodles for a satisfying, low-sodium meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 large Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 4 pieces Anchovy fillets
- 28 ounces Salt-free canned crushed tomatoes
- 1 cup Cherry tomatoes, halved
- 0.5 cup Black olives, pitted and halved
- 1 tablespoon Capers, rinsed
- 1 tablespoon Fresh oregano, chopped
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Lemon zest
Instructions
Heat the olive oil over medium heat in a large skillet.
Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn.
Chop the anchovy fillets finely and add them to the skillet. Stir well and cook until the anchovies dissolve into the oil, about 2-3 minutes.
Pour the salt-free crushed tomatoes into the skillet and bring the mixture to a simmer. Stir occasionally.
Add the halved cherry tomatoes, olives, and capers to the skillet. Stir to combine, ensuring that everything is evenly distributed.
Allow the sauce to simmer gently for about 15 minutes, stirring occasionally. This will blend the flavors and slightly thicken the sauce.
Add the chopped oregano and continue to simmer for an extra 5 minutes.
Stir in the chopped basil and freshly ground black pepper to the sauce.
Finish with the lemon zest, which will add a bright note to the sauce. Stir well.
Taste the sauce and adjust any seasonings if necessary. Be mindful to keep it low in sodium.
Serve immediately with your choice of pasta or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5415 mg | 235% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 27.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 707 mg | 54% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
