Puttanesca Pasta Sauce



Puttanesca Pasta Sauce

Puttanesca Pasta Sauce

Cansanity
I always leave making pasta sauce to the end of the tomato season because I find it is the least amount of work when processing tomatoes, as the stove does most of the work. This pasta sauce is so worth canning - the flavours are nothing like you can get in a store-bought pasta sauce. It is great just served over pasta, but it is super fantastic when served with a skewer of grilled shrimp.
YIELD : 6-500 ml jars
WATER BATH PROCESSING TIME: 35 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Water Bath Processing Time 35 minutes
Total Time 2 hours 40 minutes
Course dinner, lunch
Cuisine Italian
Servings 24
Calories 69 kcal

Equipment

  • 12-litre pot
  • food processor
  • or optional: KitchenAid Mixer with vegetable strainer attachment
  • canning pot
  • wire basket or tray for the bottom of the canning pot
  • jar lift
  • magnetic wand for lid placement
  • funnel
  • microplane zester
  • scissors
  • 6-500 ml sterilized jars and rings
  • 6 snap lids
  • small nonstick fry pan

Ingredients
  

  • 12 pounds tomatoes (about 3 litres and 1 cup of tomato puree after peeling and processing) peeled and blended in a food processor or processed through a KitchenAid vegetable strainer attachment (in this case no need to peel)
  • ¼ cup garlic minced
  • 1½ oz oil-packed flat anchovies chopped fine
  • 2 tsp crushed chili flakes
  • 1 tbsp balsamic vinegar
  • 1 cup sun-dried tomatoes (not oil packed) snipped into small pieces
  • 2-3 tbsp brown sugar
  • 2 tbsp kosher salt or 4 teaspoons of regular salt
  • 1 cup fresh oregano snipped with scissors
  • ¾ cup capers soaked in cold water and rinsed and drained
  • 1 375 ml jar of sliced Kalamata olives drained of liquid and chopped
  • 1 tbsp lemon peel finely shredded
  • 6 tbsp lemon juice this will be added to each jar to ensure that the tomato sauce has the proper acidity for safe storage

Instructions
 

Prepare the tomatoes:

  • If using a food processor, blanch tomatoes in boiling hot water for 45 seconds and then cool quickly by putting them in ice water. Peel the tomatoes and cut into large chunks.
  • Add tomato pieces in small batches to a food processor and blend. Transfer the blended tomatoes to the 12-litre stainless steel pot.
  • If using a KitchenAid vegetable strainer and mixer, process unpeeled tomatoes and transfer the tomato juice to the 12-litre stainless steel pot.

To make the sauce:

  • Saute the minced garlic, finely chopped anchovies and crushed chili flakes in the small fry pan for 1 minute.
  • Add the garlic mixture, snipped sun-dried tomatoes, brown sugar, salt, and vinegar to the tomatoes in the pot.
  • Bring the mixture to a boil over medium-high heat, reduce the heat and simmer uncovered for 75 minutes. Stir frequently.
  • Remove from heat and stir in the rinsed capers, chopped Kalamata olives, lemon peel and oregano.
  • Fill each sterilized jar with the pasta sauce halfway, add 1 tablespoon of the lemon juice, continue to fill with the pasta sauce leaving ½" headspace. Stir the pasta sauce with a sterilized spoon to remove air bubbles.
  • Wipe each jar rim with a paper towel or cloth dampened with hot water.
  • Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds; this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
  • Process using the boiling water method in a canning pot for 35 minutes. (Make sure to start timing when the water returns to a full boil after adding the pasta sauce-filled jars.)
  • Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
  • Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the pasta sauce without the rings in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.

Video

Nutrition

Serving: 1=¼ of a jarCalories: 69kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 759mgPotassium: 738mgFiber: 4gSugar: 9gVitamin A: 1975IUVitamin C: 36mgCalcium: 68mgIron: 2mg
Keyword home-canned, pasta, puttanesca pasta sauce, water bath processing
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3 Replies to “Puttanesca Pasta Sauce”

  1. Hello,
    I have a suggestion for peeling your tomatoes, skipping the hot and shock step. Instead of blanch and shock, try using a paring knife scraping the skin of the entire tomato, then at the bottom pierce the skin and peel like it was blanched and shocked, peels like a dream.

  2. Question: can I fill quart jars instead of pints and increase the lemon juice and water bathing time to 2Tbsp and 40 min?

    1. Yes, you can use quart jars. You are correct increase the lemon juice to 2Tbsp per quart and process in the water bath for 40 minutes.

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