Spaghetti Puttanesca
Ingredients List
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8 ounces spaghetti
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½ cup olive oil
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3 cloves garlic, minced
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2 cups chopped tomatoes, pushed through a sieve
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4 anchovy filets, rinsed and chopped
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2 tablespoons tomato paste
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3 tablespoons capers
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20 Greek olives, pitted and coarsely chopped
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½ teaspoon crushed red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water for 8 to 10 minutes, or until al dente. Drain the pasta.
Heat oil in a skillet over low heat and sauté garlic until golden. Add crushed tomatoes and cook for 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Let it simmer for 10 minutes, stirring occasionally.
Toss the pasta with the sauce and serve hot.
Dinogo Magazine
Nutritional Information (per serving)
| 490 | Calories |
| 34g | Fat |
| 39g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 490 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 5g | 24% |
| Cholesterol 44mg | 15% |
| Sodium 728mg | 32% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 9g | 19% |
| Vitamin C 15mg | 16% |
| Calcium 44mg | 3% |
| Iron 3mg | 17% |
| Potassium 437mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5