Pasta Puttanesca
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
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 356
- Fat: 9.3g
- Saturated fat: 3.3g
- Protein: 13.3g
- Carbohydrate: 55.3g
- Cholesterol: 13mg
- Iron: 3.2mg
- Sodium: 319mg
- Calories from fat: 23%
- Fiber: 5.8g
- Calcium: 181mg
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.
Pasta Puttanesca Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: Italian
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Chicken Puttanesca
Sunset -
Chicken Puttanesca with Fettuccine
Cooking Light -
Pasta Puttanesca
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy