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Puttanesca

 

17

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

¼ cup olive oil
3 cloves garlic
minced
35 ounces italian plum (roma) tomatoes
peeled, seeded, drained, roughly chopped
1 tablespoon capers
well rinsed
cup black olives
oil-cured, pitted, roughly chopped
*
½ teaspoon red pepper flakes
*
1 teaspoon basil
dried
*
1 teaspoon oregano
dried
teaspoon black pepper
freshly ground
*
1 x salt
to taste
*
1 pound spaghetti
2 tablespoons parsley leaves
minced, fresh

Directions

Heat the oil in a nonreactive large saucepan over medium heat.

Add the garlic, stir, remove the pan from the heat, and allow the hot oil to turn the garlic pale gold, 5 to 10 minutes.

Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minutes.

Taste the sauce and add salt and pepper if needed.

Reduce the heat to very low.

Cook the spaghetti in plenty of well-salted, boiling water until al dente; drain.

Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 58624% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 25%
Sugars g
Protein 34g
Vitamin A 36% Vitamin C 48%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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