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Pasta Puttanesca

Veg.with.Lisa's picture
  Chopped tomatoes 1 Cup (16 tbs) (Save All The Juices)
  Pitted and chopped kalamata olives 1⁄2 Cup (8 tbs)
  Capers 2 Tablespoon, drained rinsed and chopped if large
  Chopped basil 1⁄3 Cup (5.33 tbs)
  Chopped flat leaf parsley 2 Tablespoon
  Chopped oregano 2 Tablespoon
  Anchovy fillets 4 , finely chopped (1 Tablespoon)
  Clove garlic 1 Large, minced (1 Teaspoon)
  Dried red pepper flakes 1⁄2 Teaspoon
  Balsamic vinegar 2 Tablespoon
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Whole grain pasta 1 Pound

Stir together all ingredients except pasta in a large bowl.
Cook pasta according to package directions.
Reserve one cup pasta cooking water and drain pasta.
Add hot pasta and 1/3 cup reserved pasta cooking water to sauce.
Toss to coat, adding more water if necessary.
Season to taste with salt and pepper.
Serve hot sprinkled with Parmesan cheese, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 613 Calories from Fat 210

% Daily Value*

Total Fat 24 g37.1%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 6.1 mg2%

Sodium 1018.3 mg42.4%

Total Carbohydrates 92 g30.5%

Dietary Fiber 14.3 g57.2%

Sugars 10.7 g

Protein 20 g39.1%

Vitamin A 33.1% Vitamin C 34.7%

Calcium 18.8% Iron 33.8%

*Based on a 2000 Calorie diet

Pasta Puttanesca Recipe Video