My Very Own Pasta Puttanesca
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 539.3
- Total Fat: 4.6 g
- Cholesterol: 1.1 mg
- Sodium: 216.5 mg
- Total Carbs: 118.9 g
- Dietary Fiber: 25.5 g
- Protein: 22.1 g
View full nutritional breakdown of My Very Own Pasta Puttanesca calories by ingredient
Introduction
Variation on a recipe that was quite 'posh' and 'trendy' in England for a while... Successfully tested on hubby, kids and whole family, and a steady favourite with all. Variation on a recipe that was quite 'posh' and 'trendy' in England for a while... Successfully tested on hubby, kids and whole family, and a steady favourite with all.Number of Servings: 4
Ingredients
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1 cup french beans (freah or frozen), cut into 1/2 inch strips
1 cup sweet corn, fresh or frozen
1 cup onions (red, white, spanish or scallions, or a mixture)
2 cups fresh ripe tomatoes (or 2 cans), chopped, with juice
1 cup red and 1 cup green pepper, chopped
1 cup celery, chopped
100gr black olives
3 cloves of garlic
2tblsp flat-leaf parsley, chopped
2tblsp basil, chopped
pinch of black pepper, freshly ground
200gr Tuna steak, canned in spring water, flaked
100gr anchovies, canned, cut in half
3 cups wholewheat spaghetti, cooked and drained
3 tblsp Extra Virgin Olive Oil (optional)
Directions
1. Cut green beans and steam together with sweet corn.
2. Cook spaghetti 'al dente'
3. Chop onions, tomatoes, peppers and celery.
4. Cut olives in half. Peel and crush garlic cloves. Chop herbs.
5. Drain tuna and anchovies, flake and cut.
6. Combine all above ingredients together in a large serving bowl.
7. Drain spaghetti and add to the bowl. Add chopped herbs and black pepper, and toss everything together.
Serve warm, or cover and chill for a cool summer dish. Accompany with a glass of fruity red wine.
If you have been good and have some of your weekly fat allowance left, drizzle with a little extra virgin olive oil.
If using already cooked ingredients, this recipe will take under 10 minutes to assemble.
Number of Servings: 4
Recipe submitted by SparkPeople user TANGERINAGIRL.
2. Cook spaghetti 'al dente'
3. Chop onions, tomatoes, peppers and celery.
4. Cut olives in half. Peel and crush garlic cloves. Chop herbs.
5. Drain tuna and anchovies, flake and cut.
6. Combine all above ingredients together in a large serving bowl.
7. Drain spaghetti and add to the bowl. Add chopped herbs and black pepper, and toss everything together.
Serve warm, or cover and chill for a cool summer dish. Accompany with a glass of fruity red wine.
If you have been good and have some of your weekly fat allowance left, drizzle with a little extra virgin olive oil.
If using already cooked ingredients, this recipe will take under 10 minutes to assemble.
Number of Servings: 4
Recipe submitted by SparkPeople user TANGERINAGIRL.
Member Ratings For This Recipe
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