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Pasta Puttanesca
This Pasta Puttanesca recipe contains spaghetti, extra-virgin olive oil, crushed tomatoes, black olives, Parmigiano Reggiano and more.
4 Servings
- 30 min -
foodnetwork.com
Servings:
4
| Calories:
415
| Total Fat:
14g
| Chol:
9mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
14g
22 %
Sat Fat
3g
15 %
Total Carb
62g
21 %
Fiber
10g
40 %
Sugars
11g
---
Cholesterol
9mg
3 %
Sodium
1005mg
42 %
Protein
17g
33 %
Calories:
43% Spaghetti
32% Others combined
15% Extra-virgin olive oil
9% Crushed tomatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 / 2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32 ounce) can chunky style crushed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Directions :
View recipe
directions
on foodnetwork.com
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