- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 486.0
- Total Fat: 45.3 g
- Cholesterol: 0.0 mg
- Sodium: 213.3 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 5.8 g
- Protein: 10.7 g
Spaghetti Alla Puttanesco (Uncooked Version)Submitted by: NAPLESNANCY
IntroductionI've had this recipe for years and cannot remember where I got it. You just can't ask for anything faster or more refreshing, especially on those hot summer days when you don't want to heat up the kitchen.This is not low fat/calorie.
I've had this recipe for years and cannot remember where I got it. You just can't ask for anything faster or more refreshing, especially on those hot summer days when you don't want to heat up the kitchen.This is not low fat/calorie.
1/4 cup nicoise olives (or gaeta olives or kalamata olives)
2 1/2 lbs tomatoes, vine ripened
1 1/4 cups extra virgin olive oil
2 garlic cloves, large chopped
8 leaves fresh basil, torn in small pieces
1 tablespoon flat leaf parsley, chopped
1 tablespoon capers, small, drained
1 pinch crushed red pepper flakes
1 lb spaghetti
Sometimes I use cherry tomatoes cut in halves.If you like, add 1 teaspoon anchovy paste, or to taste, to the sauce ingredients upfront. For those who have to have a meal with meat add frozen, peeled and deveined, cooked shrimp. Serve with bruschetta or garlic bread and a green salad (romaine, scallions and cucumber with an anchovy vinaigrette.
Cook the spaghetti until al dente. Drain the pasta and toss thoroughly with the sauce in serving bowl. Serve at room temperature.
Serving Size: Makes 8 1-cup servings