RecipeDB

Cooking in progress....

Vegan Puttanesca Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.4659
Energy (kCal)624.0819
Carbohydrates (g)142.4774
Total fats (g)2.9108
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Smash olives with the flat side of a chefs knife on a cutting board. This will loosen the pit for easy removal. | 2. Roughly chop pitted olives and capers, set aside. | 3. Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan. | 4. Add diced shallots and stir/cook until they are translucent. | 5. Add garlic and chili and stir until the garlic is toasted. | 6. Chop the fresh tomatoes into quarters and add to the hot pan. | 7. Add a splash of red wine. | 8. Put the remaining ingredients in the pan and stir. | 9. Simmer and stir without a lid on medium heat until the sauce thickens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    virgin olive oil 4 tablespoons - - - -
    shallot 3 diced 345.6 80.64 12.0 0.48
    garlic clove 5 minced 22.35 4.959 0.9540000000000001 0.075
    chili pepper 1 diced 1.25 0.2956 0.0625 0.0062
    tomato 4 ripened 248.2759 55.0525 12.9535 2.1589
    red wine - - - -
    plum tomato 1 can drained - - - -
    kalamata olive 1/2 cup - - - -
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    za'atar spice mix 1 1/2 1/2 - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    sea salt 1 1/2 1/2 - - - -
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition