triple olive & artichoke puttanesca sauce with pinot grigio wine

a taste of the sea

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:
Serve with warm focaccia bread, or use as a sauce for pizza and top with mozzarella, and assorted olives.

ingredient list

Tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato puree (tomatoes, citric acid), black olives (ripe olives, water, salt, ferrous gluconate), tomato paste, artichoke hearts (artichoke hearts, water, salt, citric acid), onions, green olives (green olives, water, salt, lactic acid), kalamata olives (kalamata olives, water, salt, acetic acid, extra virgin olive oil), garlic, extra virgin olive oil, capers (capers, vinegar, salt), anchovies (anchovy fillets, olive oil, salt), parsley, sea salt, Pinot Grigio wine (contains sulfites), basil, onion powder, garlic powder.
CONTAINS: Fish (anchovies)

recipe ideas

• 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.

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