Italian puttanesca pasta
Servings: 4
Preparation: 5 mins
Total Time: 20 mins
Ingredients:
- 4 garlic cloves, minced
- Salt
- 1 lb spaghetti
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- 4 tsp minced anchovies
- 1 (28 oz) cans diced tomatoes, drained, juice reserved
- 3 tbsp capers, rinsed
- 1/2 C black olives, pitted and chopped
- 1/4 C minced fresh parsley leaves
Preparation:
Get a small mixing bowl: stir in it 1 tbsp of water with garlic. Place a large pot over medium heat. Heat in it 4 quarts of water. Add it the pasta with 1 tbsp of salt. Let it cook for 8 to 10 min or until it is done. Drain it. Toss it with 1/4 C of tomato juice. Place a large pan over medium heat. Stir in it the garlic and water mix with oil, red pepper flakes and anchovies for 1 min. Add the tomato and let them cook for 9 min over low heat to make the sauce. Add the capers, olives, parsley, a pinch of salt and pepper. Cook them for 1 to 2 min. Place the spaghetti on serving plates. Spoon over it the tomato sauce then serve it hot.
Nutritional Information:
- Calories: 546.3
- Fat: 10.8g
- Cholesterol: 0.0mg
- Sodium: 334.3mg
- Carbohydrates: 95.6g
- Protein: 17.2g
*Percent Daily Values are based on a 2,000 calorie diet.
