triple olive & artichoke puttanesca sauce with Pinot Grigio
a taste of the sea
Legend has it the ladies of the night created this sauce in Italy from tomatoes, olives, capers, and anchovies. We think it’s just as good when the sun’s out!
Dinner is easy with this sauce:
Top chicken parm. More recipes on our website!
Tomatoes (tomatoes, tomato juice, salt, dried onions, dried garlic, citric acid, dried bell pepper, calcium chloride), artichoke hearts (artichoke hearts, water, salt, citric acid), onions, black olives (ripe olives, water, salt, ferrous gluconate), garlic, green olives (green olives, salt, lactic acid), kalamata olives (kalamata olives, water, salt, acetic acid, extra-virgin olive oil), extra-virgin olive oil, parsley, anchovies (anchovy fillets, olive oil, salt), Pinot Grigio (contains sulfites), basil, capers (capers, vinegar, salt), sea salt. Olives may contain pits/pit fragments.
- chicken parmesan recipe
- Top over grilled chicken or fish and sprinkle grated Parmesan on top.
- Easy appetizer: Fill mini-phyllo cups with goat cheese and sauce; heat briefly and serve.
- Mix 2 cups cooked turkey (chopped or shredded) with sauce; Heat in microwave until hot and enjoy in a pita half or tortilla.