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Penne Puttanesca

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  Canned no salt added diced tomatoes 29 Ounce (Undrained, 2 Cans, 14 1/2 Ounce Each)
  Cooking spray 1
  Chopped green onions 1 Cup (16 tbs)
  Canned anchovy fillets/2 teaspoons anchovy paste 4 , drained and finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Pitted nicoise olives 1⁄4 Cup (4 tbs), chopped
  Capers 2 Tablespoon
  Dried marjoram 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Cooked penne 5 Cup (80 tbs), cooked without salt or fat (Hot, About 12 Ounces Uncooked Tubular-Shaped Pasta)
  Grated parmesan cheese 5 Tablespoon

1. Drain tomatoes, reserving 1/2 cup juice. Set both aside.
2. Coat a large nonstick skillet with cooking spray, and place over medium-low heat. Add green onions and anchovies; saute 3 minutes. Increase heat to medium. Add tomatoes, reserved tomato juice, wine, and next 5 ingredients; cook 8 minutes or until reduced to 2 1/2 cups. Spoon sauce over pasta, and sprinkle with cheese.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2028 Calories from Fat 544

% Daily Value*

Total Fat 61 g93.1%

Saturated Fat 16.4 g82%

Trans Fat 0 g

Cholesterol 392.5 mg130.8%

Sodium 8948.1 mg372.8%

Total Carbohydrates 255 g85.1%

Dietary Fiber 27.3 g109.1%

Sugars 30.5 g

Protein 103 g207%

Vitamin A 238.4% Vitamin C 255.9%

Calcium 192.5% Iron 155.5%

*Based on a 2000 Calorie diet

Penne Puttanesca Recipe