Cucina & Amore Gluten Free Italian Pasta Sauce Puttanesca Description
Product of Italy
Puttanesca Pasta Sauce is a traditional sauce originating in the southern Italian region of Campania. Prepared with a combination of Tomatoes, Sliced green and black olives and seasoned with extra virgin olive oil.
Cucina and Amore selects only the finest and freshest ingredients to prepare this ancestral Italian Pasta Sauce.
Directions
Step 1: Heat Cucina & Amore Puttanesca Pasta Sauce in small skillet over medium heat.
Step 2: Pour sauce over your favorite pasta and serve.
Free Of
Gluten
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (125 g)
Servings per Container: Approx. 4
| Amount Per Serving | % Daily Value |
|
| Calories | 98 | |
|
| Fat Calories | 51 | |
|
| Total Fat | 6 g | 10% |
|
| Saturated Fat | 1 g | 0% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 763 mg | 35% |
|
| Total Carbohydrate | 12 g | 4% |
|
| Fiber | 4 g | 16% |
|
| Sugars | 7 g | * |
|
| Protein | 2 g | * |
|
| Vitamin A | | 6% |
|
| Vitamin C | | 15% |
|
| Calcium | | 4% |
|
| Iron | | 4% |
|
*Daily value not established.
Other Ingredients: Chopped tomatoes, tomato paste, green sliced olives, black sliced olives (Kalamon olive), extra virgin olive oil, onions, brown sugar, white wine, salt, capers, oregano, parsley and garlic.
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Loaded Eggplant Boats
Let’s give some love to the eggplant. The nutrient-dense
fruit (they grow on vines and contain seeds) contains a vast amount of vitamins, minerals, fiber and antioxidants, with little calories. When roasted, their slightly bitter taste mellows to mild and rich, and they take on a soft, creamy texture. In this vegan stuffed eggplant recipe, you’ll load them with marinara, heirloom tomatoes and good quality olives for a side dish or appetizer full of flavor and fun. Be sure to eat the passionate purple skin to enjoy more of this lovely plant’s knockout nutrients!
Loaded Eggplant Boats
- 2 medium-large eggplants
- 4 Tbsp. olive oil
- 1 cup marinara sauce
- 4 oz. olives (sliced)
- 8 oz. heirloom cherry tomatoes (sliced)
- Salt (to taste)
- Pepper (to taste)
- Flat leaf parsley
- Preheat oven to 400 degrees F. Line baking pan with parchment paper.
- Remove ends of eggplants and slice each lengthwise. Scoop out insides, leaving outer edges about 1/2-inch thick. Arrange in baking pan, sprinkle each half with 1 Tbsp. olive oil.
- Bake for 10 minutes; remove from oven.
- Coat each half with 2-3 Tbsp. marinara and top with olives and tomatoes. Add salt and pepper.
- Bake for another 5-8 minutes.
- Add fresh parsley before serving. (Note: Slice each half crosswise into sections if serving as appetizer.)
Add the ingredients to your cart to make these boats!
