Pasta Puttanesca

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 203.3

Total Fat: 8.0 g
Cholesterol: 6.4 mg
Sodium: 934.5 mg
Total Carbs: 27.9 g
Dietary Fiber: 3.9 g
Protein: 7.3 g

View full nutritional breakdown of Pasta Puttanesca calories by ingredient

Introduction

Rachel Ray's Pasta Puttanesca recipe. Just like I had at a fancy Italian restaurant I went to last month! :o) Can make it a meal by adding grilled chicken breast. Nutritional count does not include added chicken or cheese garnish. Rachel Ray's Pasta Puttanesca recipe. Just like I had at a fancy Italian restaurant I went to last month! :o) Can make it a meal by adding grilled chicken breast. Nutritional count does not include added chicken or cheese garnish.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 6

Ingredients

2 tbsp light olive oil

4-6 cloves garlic, chopped

1 tin flat anchovy fillets, drained

1/2 tsp crushed red pepper flakes

20 large black olives, chopped

3 tbsp capers, drained

1 can (32 oz) chunky crushed tomatoes

1 can (14.5 oz) diced tomatoes, drained

black pepper to taste

1/4 c flat leaf parsley, chopped

1/2 lb. spaghetti, cooked al dente

Directions

Heat oil, garlic, anchovy, and red pepper flakes in a skillet over medium heat. Saute until anchovys dissolve (about 3 minutes). Add olives, capers, tomatoes, pepper, and parsley. Bring to a bubble, reduce heat, and simmer 8-10 minutes. Toss with cooked pasta. Garnish with grated parmeasan cheese.
Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MARLA_S.