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“Sometimes making your own tomato sauce takes only minutes longer than warming a prepared sauce, yet the result is so much more delicious. This spicy Italian classic meal of chicken, olive-caper tomato sauce and pasta will satisfy the whole family.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook just until no longer pink. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
  2. For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
  3. Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
  4. Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
  5. Reduce heat and simmer for 15-20 minutes. Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.

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