Pasta Puttanesca

Photo: John Autry; Styling: Leigh Ann Ross

Serve with a salad of green leaf lettuce, red onion, and fresh parsley, dressed with 1 tablespoon olive oil and fresh lemon juice.

Yield: 4 servings
Total:
Cost per Serving: $2.22
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 17.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 11.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 13.1g
  • Carbohydrate: 51.5g
  • Fiber: 3.9g
  • Cholesterol: 7mg
  • Iron: 3.5mg
  • Sodium: 648mg
  • Calcium: 144mg

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 3 anchovy fillets
  • 1 1/2 cups canned crushed tomatoes
  • 3/4 cup pitted kalamata olives, coarsely chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon drained capers
  • 1/4 teaspoon crushed red pepper
  • 6 quarts water
  • 8 ounces uncooked fettuccine
  • 1/4 cup (1 ounce) grated Parmesan cheese

Preparation

  1. 1. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan. Add garlic; cook 30 seconds, stirring constantly. Add anchovies; mash in pan to form a paste. Stir in tomatoes and next 4 ingredients (through pepper); cook 5 minutes, stirring occasionally.
  2. 2. Bring 6 quarts water to a boil. Add pasta; cook 8 minutes or until almost al dente. Drain in a colander over a bowl, reserving 1/2 cup pasta water. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls. Drizzle each serving with 3/4 teaspoon oil; sprinkle with cheese.
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