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Pasta Puttanesca

 
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This quick and easy pasta dish tastes delicious. For a vegetarian version, just omit the anchovies, and it is still refreshingly tasty.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

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

Ingredients

¼ cup olive oil
1 large garlic cloves
*
6 each anchovy fillets
ditch it for a vegetarian version
*
3 teaspoons capers
heaping
*
teaspoon red pepper flakes
crushed
*
20 each olives
black kalamata, pitted
*
1 small basil
fresh, bunch
*
28 ounces italian plum (roma) tomatoes
drain, break up with hands
½ cup parsley leaves
finely chopped
12 ounces spaghetti
or 1 lb fresh
1 x Parmesan cheese
or pecorino
*

Directions

Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes.

Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil.

Reduce the heat and simmer 10 to 12 minutes.

Add a little of the reserved juice if the sauce seems too dry.

Remove from the heat and stir in the parsley.

Pour the sauce over the cooked pasta. Serve Parmesan on the side.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 46230% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 195mg 8%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 20%
Sugars g
Protein 25g
Vitamin A 39% Vitamin C 50%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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