Orecchiette Puttanesca

Yield: serves 8 (serving size: 1 cup pasta mixture and 1 tablespoon cheese)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 29%
  • Fat: 11.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 11.9g
  • Carbohydrate: 52.5g
  • Fiber: 3.5g
  • Cholesterol: 6mg
  • Iron: 3.7mg
  • Sodium: 725mg
  • Calcium: 119mg

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

  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.
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