Photo: Eaters Collective
Pasta alla Puttanesca
11 ingredients
openrecipes
In this classic pasta dish, the bold flavors of olives, anchovies and capers are incorporated into a simple tomato sauce.
Estimated Nutrition (whole recipe, rough)
626
Calories
40g
Protein
26g
Fat
60g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 1 can (28 oz.) plum tomatoes, drained and chopped
- 1 tsp. plus 2 Tbs. sea salt, plus more, to taste
- Freshly ground black pepper, to taste
- 6 to 8 olive oil–packed anchovy fillets, chopped
- 1/4 cup chopped pitted Gaeta or other Mediterranean-style black olives
- 2 Tbs. chopped rinsed capers
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 lb. penne or other pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes