Recipe courtesy of Ennio and Michael Restaurant
Spaghetti alla Puttanesca
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 355
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 2
- Sodium
- 159
Ingredients
4 ounces thin spaghetti
2 tablespoons olive oil
2 cloves garlic, chopped
Pitted gaeta olives
Pinch of salt, pepper and oregano
1 teaspoon chopped parsley
4 ounces chicken broth
Fresh basil leaves for garnish
Directions
- Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
- The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.