Pasta Puttanesca Recipe

Looking for an easy Pasta Puttanesca recipe? Learn how to make Pasta Puttanesca using healthy ingredients.


Submitted by gbricca

Makes 4 servings



FROM : The Good Eating Series - 101 Low Fat Recipes Did you hear about the chef who gave his dog some garlic and now his bark is worse than his bite?' Pasta Puttanesca, or "harlot's pasta," boasts a brazen amount of garlic, no doubt reflecting the lusty, uninhibited nature of its namesake. With no trace of bark or bite, Pasta Puttanesca exudes an abundance of flavor, fragrance, and great good looks, and is one of the best hastily made dishes in creation. Although I've drastically reduced the amount of olive oil normally used in preparing the classic sauce, you are free to vary the amount of garlic and hot pepper according to your own threshold for it. But beware of adding more olives, capers, or anchovies. They will greatly alter the flavor, and the fat and sodium content can grow to humongous proportions. This dish is traditionally served without grated cheese, but pass lots of crusty bread to mop up the sauce.

Recipe Ingredients for Pasta Puttanesca

1 teaspoon olive oil
5 anchovy fillets, rinsed, drained, and torn into small pieces
4 cloves garlic, coarsely chopped
10 black olives, preferably Gaeta, pitted and halved 1 tablespoon capers, rinsed and drained
1/2 teaspoon hot red pepper flakes
28 oz plum tomatoes, undrained (1 can)
3/4 pound linguine or thick spaghetti
1 pinch dried oregano
1 Freshly ground pepper to taste
2 tablespoons chopped fresh Italian parsley

Recipe Directions for Pasta Puttanesca

  1. Heat oil in a large, deep nonstick skillet and add anchovies, stirring over medium heat to dissolve. Add garlic, olives, and capers, and cook, stirring and pressing olives flat, about 2 minutes or until garlic begins to turn golden.

  2. Raise heat to high and add tomatoes, large spoonfuls at a time, to skillet. Stand back?it will splatter. Crush the tomatoes with the side of the spoon as you put them into the skillet. Continue until all tomatoes are crushed and cooking. Reserve any leftover juice in the can.

  3. Slide pasta into boiling water.

  4. Sprinkle tomato sauce with oregano and a few grinding of black pepper and simmer over medium-high heat, stirring occasionally, until pasta is cooked. If sauce seems dry, a small amount of the reserved tomato juice.

  5. Drain pasta well, add to the sauce if the skillet is large enough, or toss well in a large, warm bowl. Sprinkle with parsley and serve immediately

Categories

Main Dish

Nutrition Facts
Serving Size 305.8g
Amount Per Serving
Calories
330
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
329mg
14%
Potassium
614mg
18%
Total Carbohydrates
58.7g
20%
Dietary Fiber
2.7g
11%
Sugars
8.0g
Protein
13.8g
Vitamin A 32% Vitamin C 84%
Calcium 7% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in thiamin
  • Very high in vitamin C
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