Rigatoni alla Puttanesca e Arrabbiata

Recipesfull introduces to you: Italian Recipes. (Rigatoni alla Puttanesca e Arrabbiata). A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well.

Brief

Prep 25 mins

Cook: 18 mins

Total: 43 mins

Servings: 2

Yield: 2 servings

Rigatoni alla Puttanesca e Arrabbiata

Ingredients

3 slices bacon

1 teaspoon olive oil

1 teaspoon garlic

minced

1 pinch red pepper flakes

or to taste

3 tomatoes - peeled

seeded and chopped

5 artichoke hearts

drained and chopped

¼ cup chopped kalamata olives

1 tablespoon capers

rinsed and drained

salt and pepper to taste

2 cups uncooked rigatoni pasta

2 ounces crumbled feta cheese

for topping

¼ cup chopped fresh flat-leaf parsley

for garnish

Italian Bread Bowls

World Cuisine

Directions

Step 1

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and crumble into large pieces.

Step 2

Meanwhile bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente about 13 minutes. Drain and place pasta into a large bowl.

Step 3

Place olive oil in another skillet and heat over medium-high heat. Stir in the garlic and cook until fragrant about 1 minute. Mix in the bacon red pepper flakes tomatoes artichokes olives and capers. Cook and stir until heated through about 5 minutes. Season to taste with salt and pepper.

Step 4

Add bacon-vegetable mixture to pasta and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese and garnish with parsley. Serve immediately.

Nutritional Information

Rigatoni alla Puttanesca e Arrabbiata

Servings Per Recipe:2

Calories: 533.7

% Daily Value *

Protein: 22.2g 44%

Carbohydrates: 67.8g 22%

Dietary Fiber: 6.6g 26%

Sugars: 8.6g

Fat: 20.7g 32%

Saturated Fat: 7.4g 37%

Cholesterol: 40.1mg 13%

Vitamin A Iu: 2642.6IU 53%

Niacin Equivalents: 9.2mg 71%

Vitamin B6: 0.4mg 28%

Vitamin C: 38.9mg 65%

Folate: 192.9mcg 48%

Calcium: 195.9mg 20%

Iron: 3.7mg 20%

Magnesium: 70.3mg 25%

Potassium: 724.8mg 20%

Sodium: 1260.8mg 50%

Thiamin: 0.3mg 26%

Calories From Fat: 186.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.