Bucatini Puttenesca

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Bucatini Puttenesca calories by ingredient


one pot dinner one pot dinner
Number of Servings: 6


    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.

TAGS:  Vegetarian Meals |