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Puttanesca Fresca Sauce Recipe


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     Puttanesca Fresca Sauce

Category   Sauces
Sub Category   Raw
Servings   6
Preptime   15 min.

3 cups (about 6) vine ripe tomatoes, chopped
2 cloves garlic
1 c pitted kalamata olives
3T capers, drained of liquid
2T balsamic vinegar
2T dried parsley
1 tsp. onion powder
4T extra virgin olive oil
2 tsp. lemon zest
3 tsp. aleppo chile flakes
salt and sugar to taste if desired
chopped fresh parsley for garnish if desired

Combine all ingredients with exception of fresh parsley in food processor or blender and puree until garlic is finely pureed and sauce is consistency desired.
Allow flavors to meld for a minimum of 20 minutes. Sauce can be covered and left at room temperature for up to a couple of hours until ready to serve. Sauce can also be refrigerated for several days.
Serve sauce over hot pasta or vegetable spiralized noodles such as zucchini or summer squash.
Garnish with chopped parsley.

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