This wine-based sauce of cherry tomatoes, olives and capers gets a tangy punch from plenty of lemon. Serve over pasta or grilled or roasted fish. Have some warm, crusty bread on hand to soak up any extra sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 cup oil and garlic in a Dutch oven over medium heat until the garlic is lightly browned, 1 to 2 minutes. Add tomatoes, wine, lemons, olives, capers and oregano sprigs; bring to a simmer. Cook over medium heat (reducing the heat as necessary to maintain a simmer, not a boil) until the sauce has reduced to about 6 cups, about 25 minutes. Add the remaining 1/4 cup oil, chopped oregano and chopped parsley. Remove lemon quarters and oregano sprigs. Season with salt and pepper.

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Tips

Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts

159.7 calories; protein 0.9g 2% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 2.6g; fat 10.8g 17% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 756.4IU 15% DV; vitamin c 12.3mg 20% DV; folate 14.1mcg 4% DV; calcium 24.3mg 2% DV; iron 0.5mg 3% DV; magnesium 17.2mg 6% DV; potassium 233.4mg 7% DV; sodium 262.5mg 11% DV; thiaminmg 3% DV.

Reviews (12)

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12 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
07/25/2016
Not a fan favorite as a recently diagnosed T2 diabetic I've been searching around for healthy homemade pasta sauces. While this one is very healthy it's not very well put together. First it takes a long time to quarter 6 cups of cherry tomatoes. Second it takes much longer to reduce down into a real sauce than the recipe suggests. Third the sauce is far to acidic and tangy to really be palatable. I didnt care for it and my wife didnt like it at all. I realized that at the last minute and tried to balance it out with baking soda bonito flakes and extra spices but I just couldnt overcome the ridiculous amount of lemon flavor. That combined with the olives and capers just made for a mouth-puckering dinner. For the left-overs I had to buy a jar of store bought sauce to pour over it.:( Pros: healthy Cons: took longer than I anticipated taste was too tangy and acidic Read More
Rating: 1 stars
06/14/2014
Bitter! Too many lemons! My sauce turned out very bitter and I followed the exact instructions! Don't know how to set it right. Will try adding a little sugar and butter to remove the bitterness. Very disappointed. Too much wine too which made the sauce watery:( Read More
Rating: 3 stars
02/23/2013
Good with a Few Modifications We made 1/2 batch and halved all ingredients except we used only 1 cup wine and 2 quarters of only one lemon. For the tomotoes after quartering we mushed them a little in the strainer to squeeze out the seeds. We also rinsed the capers. We simmered the ingredients (except lemon) for about 20 minutes then added the 2 lemon quarters for the last 10 minutes. We liked this recipe a lot with these modifications. Pros: Liked olives very much in this sauce Cons: Are lemons really necessary Read More
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Rating: 3 stars
10/30/2011
I prepared this sauce yesterday and was so excited as it sounded wonderful. I took care to get the exact ingredients and made sure they were fresh. It was beautiful in the pot before it started to boil and the fresh oregano turned dark... Gorgeous with all the colors and the lemons.... but that is where it ended for me. After well over the 25 minutes to simmer that it calls for I still had a very watery sauce that tasted very bitter. I am very disappointed and have no idea what I could have done to ruin it as it's quite a simple recipe. I felt like I had wasted a lot of on this one and can't recommend you make it!! Read More
Rating: 3 stars
10/30/2011
I too was excited about this recipe as it combined ingredients I love. But it turned out overly tangy and watery despite simmering for twice the time. I used herbes de provence (from Penzey's!) rather than fresh oregano and that worked well. I will try it again using much less wine and lemon and adding canned whole tomatoes in addition to the cherry tomatoes. Read More
Rating: 3 stars
10/30/2011
Will make again and again. I did cut down on the lemon after reading the reviews also added some chicken and served over whole wheat pasta - delish! Next time I think I will serve it over fish. Read More
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Rating: 3 stars
10/30/2011
I had high hopes for this dish but it turned out terrible! My first hint that the "sauce" might not turn out was when I added the wine. Three cups is a lot! I added 2 cups instead. The lemons were the same. Three seemed like it would overwhelm the tomatoes and garlic. I added 2. I allowed the "sauce" to simmer for MUCH longer than the recommended 25 minutes. It reduced but instead of tasting rich and delicious it was bitter and briny. The citrus in the lemons paired with all that wine totally took over. It was impossible to taste the tomatoes or anything else. No amount of Parmesan could turn it around. It looked wonderful but my husband and I were unable to stomach it. I am usually able to make anything edible but this one was a throw away. Read More
Rating: 3 stars
10/30/2011
I haven't made this sauce but I'm sorry to hear the disappointed comments. This sounds a lot like Spaghetti alla Puttanesca. You may want to give that a try instead. Here's a link to a recipe that I haven't personally used but is nearly identical to my Italian husband's delicious version: http://racheleats.wordpress.com/2009/11/23/happy-together/ Read More
Rating: 3 stars
10/30/2011
The bitterness is coming from the lemon rinds - if you cook the sauce for longer than recommended the bitterness is really going to come out. It is probably best to reduce the amount of liquid used in the first place to reduce cooking time or add the lemons toward the end of the cooking. Three cups of wine seems like a lot to me too. Also be sure to rinse the capers or they will add more tang than expected. Hope these suggestions help. Read More
Rating: 3 stars
10/30/2011
We loved this! It supper easy...a little bit lemoney will probably cut back on the lemons next time but very tasty. Planning on making it with Salmon this week. Read More
Rating: 3 stars
10/30/2011
This sauce was fabulous! Since I only had enough cherry tomatoes to make a half batch and based on others comments I only used 1 cup wine and 1 lemon. After simmering the sauce was a little bitter so I added 1/2 tsp. sugar. Perfect! We'll make this one again and again. Read More
Rating: 3 stars
10/30/2011
My sauce did look like the picture but it took me more than 25 minutes for it to reduce. Too much lemons and wine... A bit disappointed! Read More