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Pasta Puttanesca

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Some more pasta please! If you not heard this from your guests till now, then it’s the time for you to listen this, as Pasta Puttanesca is a astonishing result of sauteeing tomatoes, olives and other herbs with olive oil. Pasta Puttanesca is a wholesome dish from the Italian kitchen and a perfect dish to show your cooking skills to your guests. Happy Cooking!
  Penne/Rigatoni 12 Ounce
  Olive oil 1 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Chopped plum tomato 2 1⁄2 Cup (40 tbs) (Fresh /Canned, Drained)
  Chopped pitted black olives 1⁄2 Cup (8 tbs) (Imported Variety)
  Capers 1 Tablespoon, drained
  Chopped italian parsley 2 Teaspoon (Fresh Ones)
  Chopped marjoram 2 Teaspoon (Fresh Ones)
  Red pepper flakes 1⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Basil leaves 4

Cook the pasta in a large pot of boiling water for 10 minutes, or until tender; drain well.
While the pasta is cooking, in a large no-stick frying pan over medium-high heat, heat the oil and saute the garlic for 1 to 2 minutes, or until it becomes soft.
Add the tomatoes, olives, capers, parsley, marjoram and red-pepper flakes; cook over low heat for 10 minutes, or until the sauce begins to thicken.
Add salt and black pepper to taste.
Add the cooked pasta to the sauce and toss to coat

Recipe Summary

Main Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1630 Calories from Fat 368

% Daily Value*

Total Fat 42 g65.2%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1544.6 mg64.4%

Total Carbohydrates 284 g94.6%

Dietary Fiber 32.1 g128.5%

Sugars 12.5 g

Protein 49 g98.7%

Vitamin A 255.5% Vitamin C 156.5%

Calcium 23.3% Iron 61%

*Based on a 2000 Calorie diet

Pasta Puttanesca Recipe