Try this Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi recipe, or contribute your own.
Suggest a better descriptionIn a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano. Serves 2 to 4. Start timing when ingredients begin to sizzle. I use a cleaver to mince ingredients; I mince the anchovies and olives together. I chop the capers if they are large (approx .75mm) and leave them whole if they are small. If I use bottled capers it is very important to drain (I squeeze them) the capers, else they overpower everything; if I use salt packed capers I soak them in a strainer suspended in water to remove much of the salt. 1 tablespoon of garlic (minced) seems to do the trick "OK". Recipe by: Grace Adams Posted to Kitmailbox by GAdams1350@aol.com on Apr 28, 1997
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 2 | ||
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Calories: 669 | ||
Calories from Fat: 144 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 359.7mg | 12 % | |
Potassium 1022.6mg | 27 % | |
Total Carbohydrate 96g | 28 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 89.6g | ||
Protein 35.1g | 50 % | |
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: 669
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