Recipe courtesy of Wolfgang Puck
Pasta Puttanesca
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 559
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 85
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 18
- Cholesterol
- 5
- Sodium
- 1353
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
Ingredients
1 ounce olive oil
1 tablespoon minced garlic
3 anchovy fillets, chopped
2 pounds tomatoes, concassed (peeled, seeded, and cut into strips)
1/4 teaspoon red pepper flakes
6 ounces dry pasta, cooked al dente
1 tablespoon capers
2 tablespoons Nicoise olives, pitted
1/2 teaspoon fresh minced oregano
8 fresh basil leaves, torn into pieces
1 tablespoon minced fresh parsley leaves
Salt and freshly ground black pepper
Freshly grated Parmesan
Directions
- In a saute pan, heat the olive oil. Add the garlic and saute 1 minute. Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes. Bring to a boil and lower to a simmer for 15 minutes.
- Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano. Toss to mix and coat pasta with sauce. Turn off heat. Add the basil and parsley. Season to taste with salt and pepper.
- Divide onto 2 pasta plates and grate fresh Parmesan cheese. Serve immediately.