Don't miss another issue…      Subscribe

Spaghetti Alla Puttanesca

 
E153df01e42ed38321bc 550
30

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

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

Ingredients

1 pound spaghetti
3 tablespoons olive oil, extra-virgin
¼ cup onions
chopped
1 each garlic cloves
whole
2 each anchovy fillets
*
1 each hot chili peppers
fresh
*
4 each italian plum (roma) tomatoes
ripe
2 each basil
fresh
*
1 tablespoon parsley leaves
fresh italian
1 tablespoon capers
12 each black olives
pitted
*
1 x cheese
reggiano parmigiano
*

Directions

If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.

Use ½ teaspoon chili flakes if chili pepper are not available.

Cook spaghetti in large pot of salted water until 'al dente'.

Heat olive oil in a large, heavy saucepan and sauté onions and garlic until onions soften.

Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.

Stir and cook gently for 8 minutes.

Discard garlic clove, add olives, and cook just until heated.

Serve hot over hot cooked spaghetti.

Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 53620% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 22%
Sugars g
Protein 32g
Vitamin A 22% Vitamin C 30%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed