Puttanesca I Recipe

Recipesfull introduces to you: Italian Recipes. (Puttanesca I Recipe). Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Brief

Prep 25 mins

Cook: 15 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Puttanesca I Recipe

Ingredients

8 ounces pasta

½ cup olive oil

3 cloves garlic

minced

2 cups chopped tomatoes

pushed through a sieve

4 anchovy filets

rinsed and chopped

2 tablespoons tomato paste

3 tablespoons capers

20 Greek olives

pitted and coarsely chopped

½ teaspoon crushed red pepper flakes

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Step 2

Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes and cook 5 minutes. Stir in anchovies tomato paste capers olives and red pepper flakes. Cook 10 minutes stirring occasionally.

Step 3

Toss pasta with sauce and serve.

Nutritional Information

Puttanesca I Recipe

Servings Per Recipe:4

Calories: 489.9

% Daily Value *

Protein: 9.3g 19%

Carbohydrates: 38.7g 13%

Dietary Fiber: 4.1g 16%

Sugars: 3.4g

Fat: 34g 52%

Saturated Fat: 4.7g 23%

Cholesterol: 44.3mg 15%

Vitamin A Iu: 1077.8IU 22%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.2mg 12%

Vitamin C: 14.5mg 24%

Folate: 115.5mcg 29%

Calcium: 43.7mg 4%

Iron: 3mg 17%

Magnesium: 45.1mg 16%

Potassium: 437mg 12%

Sodium: 727.7mg 29%

Thiamin: 0.5mg 47%

Calories From Fat: 305.7

*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.