Puttanesca I

Name: Puttanesca I
Yield: 4 servings
Ingredients: 8 ounces pasta; 1/2 cup olive oil; 3 cloves garlic, minced; 2 cups chopped tomatoes, pushed through a sieve; 4 anchovy filets, rinsed and chopped; 2 tablespoons tomato paste; 3 tablespoons capers; 20 Greek olives, pitted and coarsely chopped; 1/2 teaspoon crushed red pepper flakes

Seafood

Be the first to rate this recipe

Ingredients

8 ounces pasta
1/2 cup olive oil ⓘ
3 cloves garlic, minced ⓘ
2 cups chopped tomatoes, pushed through a sieve ⓘ
4 anchovy filets, rinsed and chopped ⓘ
2 tablespoons tomato paste ⓘ
3 tablespoons capers ⓘ
20 Greek olives, pitted and coarsely chopped ⓘ
1/2 teaspoon crushed red pepper flakes ⓘ

Instructions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Nutrition & Diet Analysis (per serving)

422 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 5.9g 12% DV

Total Fat 33.7g 43% DV

Carbs 27.6g 10% DV

Fiber 4.5g 16% DV

Sugar 6.2g 12% DV

Electrolytes

Sodium 1175.5mg 51% DV

Potassium 412mg 9% DV

Vitamins & Minerals

Vitamin A 87.8mcg 10% DV

Vitamin C 45.5mg 51% DV

Vitamin D 0.1mcg

Calcium 45.3mg 3% DV

Iron 2.7mg 15% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Lemon and Italian herb shrimp

Seafood Tomato Pasta

Crab Horseradish cream cheese spread

Grilled Spiny Lobster Tails, Baby Spinach-Jicama Salad and Orange-Cilantro Vinaigrette

Yum Mhu yang or bbq pork sirloin salad

Steamed Black Cod and Potatoes with Pounded Parsley, Garlic, and Mussels