Orecchiette Puttanesca

orecchiette-puttanesca Recipe
Leigh Beisch

Yield:

serves 8 (serving size: 1 cup pasta mixture and 1 tablespoon cheese)

Nutritional Information

Calories 360
Caloriesfromfat 29 %
Fat 11.6 g
Satfat 2.5 g
Monofat 6.9 g
Polyfat 1.4 g
Protein 11.9 g
Carbohydrate 52.5 g
Fiber 3.5 g
Cholesterol 6 mg
Iron 3.7 mg
Sodium 725 mg
Calcium 119 mg

Ingredients

1 pound uncooked orecchiette (
1 tablespoon capers
1/4 cup pitted kalamata olives, halved
1/4 cup extra-virgin olive oil
2 tablespoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon anchovy paste
2 canned anchovy fillets packed in oil, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds plum tomatoes, chopped
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta is cooking, combine capers and next 8 ingredients (capers through pepper) in a bowl.

Return pasta to pan. Stir in caper-anchovy mixture, tomatoes, onion, basil, and parsley. Sprinkle with cheese. Serving size: 1 cup pasta mixture and 1 tablespoon cheese.

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note