Cucina & Amore Gluten Free Italian Pasta Sauce Puttanesca -- 16.8 oz

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!

Stuffed Eggplant Boats with Olives, Tomatoes and Marinara in Baking Dish on Wooden Table | Vitacost.com/blog

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!