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Pasta Alla Puttanesca

 
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Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

28

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound spaghetti
2 cans italian plum (roma) tomatoes
peeled
*
¼ cup olive oil
1 teaspoon oregano
teaspoon red pepper flakes
*
½ cup olives
*
¼ cup capers
drained
*
4 cloves garlic
peeled, minced
8 each anchovy fillets
*
½ cup parsley leaves
chopped
2 tablespoons salt

Directions

Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm.

Drain, and transfer to heated plates.

While spaghetti is cooking, drain the tomatoes, cut them cross-wise into halves and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil.

Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

Reduce heat and continue to cook for a few minutes.

Serve immediately over hot pasta and garnish with additional parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 55625% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3516mg 146%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 13% Vitamin C 22%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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