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Pasta Puttana

Italian.Chef's picture
  Fettuccine 3⁄4 Pound
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Stalk celery 1 , finely diced
  Carrot 1⁄2 Small, finley diced
  Onion 1⁄2 Small, finley diced
  Dry basil 1⁄4 Teaspoon
  Sliced black olives 1 Ounce
  Sliced green olives 1 Ounce
  Anchovy 1 , minced
  Capers 1 Teaspoon (Or To Taste)
  Tomatoes 16 Ounce (Fresh Or Canned With Liquid)
  Tomato paste 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Croutons 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large saucepan.
Add and cook on medium heat until vegetables are soft, approx 5 minutes.
Add and cook 1 minute.
Puree tomatoes, add to above, and simmer 15-20 minutes, stirring occasionally.
Add pasta and toss.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2067 Calories from Fat 643

% Daily Value*

Total Fat 73 g112%

Saturated Fat 20.9 g104.5%

Trans Fat 0 g

Cholesterol 79.5 mg26.5%

Sodium 1321.4 mg55.1%

Total Carbohydrates 292 g97.4%

Dietary Fiber 23.2 g92.7%

Sugars 30.6 g

Protein 56 g112.2%

Vitamin A 212.4% Vitamin C 148.4%

Calcium 22.5% Iron 62%

*Based on a 2000 Calorie diet

Pasta Puttana Recipe