Try this Pasta Puttanesca (Vermecelli with Hot Sauce) recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large heavy saucepan and saute the garlic until pale gold in color. Add the anchovies and stir, breaking them apart with the back of a wooden spoon. When the anchovies have dissolved, add the tomatoes and bring quickly to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in green and black olives, capers, basil and hot pepper flakes to taste. Bring to a steady, gentle simmer and cook for 15 minutes. Adjust seasonings. Stir in the parsley and cook until the sauce has thickened. Cook the vermicelli according to directions until al dente. Drain. Toss with enough of the sauce to coat the pasta well. Serve any remaining sauce on the side. Serves 6-8. Recipes sent to me from Bill, wight@odc.net
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (776g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 2321 | ||
Calories from Fat: 69 (3%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 545.7mg | 19 % | |
Potassium 111.6mg | 3 % | |
Total Carbohydrate 561.9g | 165 % | |
Dietary Fiber 27.6g | 110 % | |
Sugars, other 534.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2321
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.