Top Chef PASTA WITH PUTTANESCA SAUCE
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 100.5
- Total Fat: 0.6 g
- Cholesterol: 7.5 mg
- Sodium: 833.8 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.8 g
- Protein: 2.6 g
View full nutritional breakdown of Top Chef PASTA WITH PUTTANESCA SAUCE calories by ingredient
Introduction
Spike Mendelsohn, Top Chef Season 4Spike Mendelsohn, Top Chef Season 4
Number of Servings: 5
Ingredients
-
Sauteed Onion & Carrots:
1 onion chopped
2 lb carrots, chopped
Drizzle of olive oil
1 quart low sodium vegetable stock
Puttanesca Sauce:
1 carrot
1 onion
Drizzle olive oil
1 garlic clove
Basil stems
1 can crushed tomatoes
Pasta:
Water for boiling
A pinch of salt
Pasta of choice
Directions
Sauteed Onion & Carrots:
Saute onion and carrots in olive oil. Add low sodium vegetable stock and puree. Add more vegetable stock if the soup is too thick.
Puttanesca Sauce:
Sweat carrot and onion in olive oil. Add garlic clove, basil stems and crushed tomatoes. Let cook for 45 minutes on low constantly stirring.
Pasta:
Boil water with pinch of salt and add pasta of choice.
To Serve:
Mix all ingredients together and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user SARAH2119.
Saute onion and carrots in olive oil. Add low sodium vegetable stock and puree. Add more vegetable stock if the soup is too thick.
Puttanesca Sauce:
Sweat carrot and onion in olive oil. Add garlic clove, basil stems and crushed tomatoes. Let cook for 45 minutes on low constantly stirring.
Pasta:
Boil water with pinch of salt and add pasta of choice.
To Serve:
Mix all ingredients together and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user SARAH2119.