Spaghetti Puttanesca (Made with Fresh Tomatoes)
Recipe: #12605
May 21, 2014
Categories: Spaghetti, Italian, Sunday Dinner, Fresh Tomatoes, Italian Dinner, more
"Source; Le Cordon Bleu Home Collection - Pasta"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (430.4 g)
- Calories 631.2
- Total Fat - 16.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 4.3 mg
- Sodium - 211.2 mg
- Total Carbohydrate - 107.8 g
- Dietary Fiber - 10.5 g
- Sugars - 8.9 g
- Protein - 21.5 g
- Calcium - 116.5 mg
- Iron - 5.7 mg
- Vitamin C - 34.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
N a medium saucepan, heat the oil over low heat and cook the garlic for 1 minute, without browning. Add the tomatoes, red pepper flakes, capers, olives and broth or water. Bring to a boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley. Add salt and pepper.
Step 2
Bring a large saucepan of salted water to a boil. Add pasta and cook the pasta. Drain and toss with the hot sauce and serve
Tips
No special items needed.
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