Friday, May 20, 2011

Pasta Puttanesca

This is a nice, quick, easy weeknight pasta from Cooking Light. Enjoy!


Recipe Notes

I can't stand anchovies, so I left them out and no one was any the wiser. So if you would like to skip out on the little fishies too, I don't think your dinner guests would mind!

Nutritional Information (per serving - serves 4)

404 calories - 17.5 g. fat - 13.1 g. protein - 3.9 g. fiber - 51.5 g. carbs


3 tbsp. olive oil

2 garlic cloves, minced

3 anchovy fillets (I left these out)

1-1/2 c. crushed canned tomatoes

3/4 c. pitted kalamata olives, coarsely chopped

1 tbsp. minced fresh parsley

1 tbsp. drained capers (I used more because I really like capers)

1/4 tsp. crushed red pepper flakes

8 oz. uncooked fettuccine

1/4 c. grated Parmesan cheese


1. Heat a large, nonstick skillet over medium high heat. Add 2 tbsp. oil and minced garlic.

2. Cook garlic for 30 seconds, then add anchovies. Mash in the pan to form a paste.

3. Stir in tomatoes, olives, parsley, capers, and red pepper flakes. Cook for 5 minutes, stirring occasionally.

4. Bring 6 quarts of water to a boil and add fettuccine (approximately 1/2 of a 16-oz. box). Cook 8 minutes until al dente.

5. Drain pasta, reserving 1/2 c. pasta water.

6. Add pasta and pasta water to tomato sauce. Increase heat.

7. Cook 5 minutes, tossing to combine.

8. Divide pasta among four bowls and top with cheese. Drizzle with remaining 1 tbsp. oil, if desired (I skipped the last of the oil).

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