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, citric acid, calcium chloride), black olives (ripe olives, water, salt, ferrous gluconate), artichoke hearts (artichoke hearts, water, salt, citric acid), onions, green olives (green olives, salt, lactic acid), kalamata olives (kalamata olives, water, salt, acetic acid, extra-virgin olive oil), garlic, extra-virgin olive oil, anchovies (anchovy fillets, olive oil, salt), parsley, sea salt, Pinot Grigio (contains sulfites), basil, capers (capers, vinegar, salt), onion powder, garlic powder.
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.