Bucatini Puttenesca
- Number of Servings: 6
Ingredients
4 tbsp Extra Virgin Olive Oil 6 clove Garlic 4 serving Anchovy Fillet in Olive Oil John West (1=5 grams) (by MARIONGR1) 1.5 tsp Oregano, ground .75 tsp Pepper, red or cayenne 4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 12 oz bucatini pasta (by MSDOUBLEJ) 48 oz Tomato, grape (3oz = appro 12 tomatoes) .15 cup Tomato Paste 4 tbsp Parsley 6 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving) 12 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers) .15 tsp Salt
Heat a high sided saute pan over medium heat. Add olive oil and swirl to coat. Add garlic, anchovies, oregano and crushed red pepper; cook 2 minutes stirring constantly to break up anchovies. Add stock and pasta; bring to a boil. Cook 10 minutes, stirring occasionally. Add halved grape tomatoes and tomato paste. Cook 2-3 minutes more or until pasta is done. Remove pan from heat and add remaining ingredients; toss to combine and serve.
Serving Size: 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AHOYTX.
Serving Size: 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AHOYTX.
Nutritional Info Amount Per Serving
- Calories: 421.1
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 721.9 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 2.7 g
- Protein: 8.1 g
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