Pasta Puttanesca

recipe
Puttanesca sauce is a spicy blend of tomatoes, onions, capers, black olives, oregano, and garlic cooked together in olive oil.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 356
Fat 9.3 g
Satfat 3.3 g
Protein 13.3 g
Carbohydrate 55.3 g
Cholesterol 13 mg
Iron 3.2 mg
Sodium 319 mg
Caloriesfromfat 23 %
Fiber 5.8 g
Calcium 181 mg

Ingredients

8 ounces uncooked spaghetti
1 tablespoon olive oil
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped pitted kalamata olives
1/4 cup tomato paste
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/2 cup (2 ounces) grated Asiago or Romano cheese
1/4 cup sliced fresh basil

Preparation

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

Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes and next 4 ingredients; bring to a simmer. Simmer, uncovered, 15 minutes or until sauce is thick, stirring occasionally.

Combine pasta, sauce, and reserved 1 tablespoon pasta water. Top with cheese and basil.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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