Pasta Puttanesca
- Number of Servings: 4
Ingredients
2 tblspns extra virgin olive oil4-6 cloves garlic, chopped1 tin flat anchovy fillets, drained1/2 tspn crushed red pepper flakes20 oil-cured black olives; pitted & coarsely chopped3 tblspns capers1 (32 oz) can chunky style crushed tomatoes1 (13.4 oz) can diced tomatoes, drainedA few grinds of black pepper1/4 Cup Flat leaf parsley, chopped1 lb. spaghetti, Crusty Bread for moppingGrated Parmigiano Reggiano or Ramano
Heat skillet over medium heat and add oil, garlic, anchovies and crushed pepper. Saute mixture until anchovies melt into oil and complete dissolve and garlic is tender - about 3 minutes.
Add olives, capers, tomatoes, black pepper and parsley. Bring sauce to a bubble, reduce heat and simmer 8-10 minutes.
Toss sauce with cooked pasta. Sprinkle with parm cheese.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WISHFOR6.
Add olives, capers, tomatoes, black pepper and parsley. Bring sauce to a bubble, reduce heat and simmer 8-10 minutes.
Toss sauce with cooked pasta. Sprinkle with parm cheese.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WISHFOR6.
Nutritional Info Amount Per Serving
- Calories: 377.6
- Total Fat: 12.5 g
- Cholesterol: 19.4 mg
- Sodium: 1,477.2 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 7.2 g
- Protein: 18.1 g
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