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Buckwheat Noodles Putanesca

Ingredients
  Canned italian peeled tomatoes and juice 1⁄2 Cup (8 tbs)
  Green stuffed olives 10 , sliced
  Chopped basil 1 Tablespoon
  Chopped spring onions 1 Tablespoon
  Capers 10 , drained
  Buckwheat noodles 6 Ounce (185 Grams, Dry Ones)
  Basil sprigs 3 (For Garnishing)
Directions

1. In a medium saucepan, place tomatoes, olives, basil, spring onions and capers. Bring mixture to the boil over moderate heat.
2. Bring a large saucepan of water to the boil, add noodles and cook until tender, about 5 minutes, drain.
3. Arrange noodles on each serving plate and top with tomato sauce, serve mmediately.
Garnish with fresh basil sprig if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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