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Orecchiette Puttanesca

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

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

Nutrition 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

How to Make It

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

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

  3. 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.