Try this Spaghetti Alla Puttanesca recipe, or contribute your own.
Suggest a better descriptionIf fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until al dente. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (262g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 537 | ||
Calories from Fat: 110 (20%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.3g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 81.4mg | 3 % | |
Potassium 576.2mg | 15 % | |
Total Carbohydrate 89.6g | 26 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 84.2g | ||
Protein 16.6g | 24 % | |
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: 537
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.