Pasta Puttanesca courtesy of Rachael Ray
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,551.5
- Total Fat: 111.9 g
- Cholesterol: 38.4 mg
- Sodium: 6,238.2 mg
- Total Carbs: 229.5 g
- Dietary Fiber: 21.6 g
- Protein: 49.9 g
View full nutritional breakdown of Pasta Puttanesca courtesy of Rachael Ray calories by ingredient
Introduction
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies). This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).Number of Servings: 1
Ingredients
-
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 8oz jar roasted bell peppers
2 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1/2 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Tips
Calorie count does not include bread and cheese
Directions
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, bell peppers, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user JONI606.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user JONI606.
