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Suggest a better descriptionTO PREPARE THE SAUCE: In a saucepan large enough to accommodate the sauce and the pasta, over medium heat, add the oil. Add the garlic and cook for a few seconds or just until it begins to turn golden. Add the tomatoes and chicken stock and simmer for 2 to 3 minutes just to heat through. Keep the sauce in the pan off the heat. TO COOK THE PASTA: While the sauce is cooking, bring 4 quarts of salted water to a boil. Add the linguine and cook for about 8 minutes or until tender but still firm to the bite. TO FINISH THE PASTA: Drain the linguine and return it to the sauce in the pot off the heat. Toss the linguine with the tomato sauce, black olives, capers, and parsley and season to taste with salt and red pepper flakes. Per serving: 499 Calories (kcal); 54g Total Fat; (97% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1230mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (708g) | ||
Recipe Makes: 1 servings | ||
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Calories: 207 | ||
Calories from Fat: 148 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 343.7mg | 12 % | |
Potassium 261.7mg | 7 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.7g | ||
Protein 6.1g | 9 % | |
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: 207
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