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Pasta Puttanesca Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), finely chopped|
|Canned plum tomatoes||56 Ounce, drained (Two 28 Ounce Cans)|
|Black olives||3⁄4 Cup (12 tbs), sliced or chopped|
|Drained capers||2 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Italian flat leaf parsley||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2600 Calories from Fat 785
% Daily Value*
Total Fat 96 g147.2%
Saturated Fat 14.5 g72.4%
Trans Fat 0 g
Cholesterol 196.6 mg
Sodium 8098.8 mg337.5%
Total Carbohydrates 344 g114.6%
Dietary Fiber 28.9 g115.5%
Sugars 48.2 g
Protein 92 g184.1%
Vitamin A 272.1% Vitamin C 503.2%
Calcium 109.6% Iron 80.5%
*Based on a 2000 Calorie diet
Add the garlic and cook over moderate heat for 1 minute.
Add the drained tomatoes, breaking them up with the side of a spoon.
Stir in the olives, anchovies and capers.
Bring to the boil, lower the heat and cook gently, uncovered, for 15 to 20 minutes until the sauce is quite thick.
Stir in the parsley, oregano and red pepper flakes and cook gently for another 5 minutes.
The sauce may be made ahead and stored in the refrigerator for up to two days.
Reheat before serving.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the pasta at a rapid boil for about 9 minutes until al dente.
Drain in a colander and transfer to a serving platter or individual plates.