Pasta Puttanesca
December 28, 2008 – 12:51 pmLast night’s dinner was fast and easy, light, but still satisfying. I won’t bore you with the story behind the name Puttanesca, as I’m sure you’ve heard it before. Traditionally, there is some anchovy paste in the recipe, but I never have any on had, so I just omit it. Sometimes we add a couple beaten eggs in with the garlic and oil to add a bit of protein.
Pasta Puttanesca
Makes 4 servings
1 lb bite sized pasta, such as the fiori pictured
1 tbsp olive oil
3 cloves garlic, pressed
2 14.5 oz can of diced tomatoes
2 tbsp tomato paste
4 tbsp capers, drained
1 small (112 g) can black olives, sliced
⅛ tsp red pepper flakes
Start a pot of water boiling with a generous pinch of salt. Add the pasta when it reaches a boil, then start the sauce while it cooks to al dente.
Sauté the garlic in the olive oil in a deep skillet over medium heat until it just starts to turn golden. Add the remainder of the ingredients and simmer until the sauce is thickened. It should be ready just as the pasta is.
Drain the pasta and dump it into the skillet with the sauce. Toss to combine. Serve immediately.
| Calories | 551 |
| Fat | 13 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 728 mg |
| Carbohydrates | 95 g |
| Fiber | 6 g |
| Protein | 16 g |
| Vitamin A | 19% |
| Vitamin C | 47% |
| Calcium | 8% |
| Iron | 2% |
3 Responses to “Pasta Puttanesca”
This looks like a great & easy weeknight meal!
By Joelen on Dec 28, 2008
I never ever have anchovie paste so I add a small handfull of frozen little bay shrimp for the fishy flavor. Sometimes I make them into a paste but usually keep them whole.
By mom on Dec 28, 2008