i liked this dish a lot. puttanesca sauce is always easy to make, i especially liked the use of fresh tomatoes.
Pasta with Fresh Puttanesca Sauce
Lenore Klass's family loves Italian food, especially her fresh, light version of the classic anchovy-flavored puttanesca sauce. Instead of using a cooked tomato sauce base, she barely heats diced fresh tomatoes with the seasonings.
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- Calories: 325
- Calories from fat: 21%
- Protein: 12g
- Fat: 7.6g
- Saturated fat: 1.1g
- Carbohydrate: 53g
- Fiber: 4.1g
- Sodium: 854mg
- Cholesterol: 6.2mg
- 8 ounces dried vermicelli
- 1 tablespoon olive oil
- 3 cloves garlic, pressed or minced
- 1 can (2 oz.) anchovies, drained and minced
- 1 1/2 pounds Roma tomatoes, cored and cut into 1/2-inch cubes
- 1 can (2 1/4 oz.) sliced ripe olives, drained
- 3 tablespoons drained capers
- 3/4 to 1 teaspoon hot chili flakes (optional)
- Grated parmesan cheese
- Salt and pepper
- 1. In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.
- 2. Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute. Mix in anchovies.
- 3. Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.
- 4. Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.
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