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Pasta Puttanesca Recipe
|Onions||2 Medium, halved and thinly sliced|
|Garlic||12 Clove (60 gm), coarsely chopped|
|Dried rosemary||2 Teaspoon|
|Dried thyme||2 Teaspoon|
|Dried oregano||2 Teaspoon|
|Dried basil||2 Teaspoon|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Peeled seeded chopped tomatoes||3 Cup (48 tbs), peeled|
|Peeled seeded chopped tomatoes||3 Cup (48 tbs)|
|Kalamata olives/Pitted oil-cured olives||1 Cup (16 tbs)|
|Pitted olives||1 Cup (16 tbs) (Oil Cured / Kalamata)|
|Canned anchovy fillets||8 Ounce, drained and minced (Two 4 Ounce Tins)|
|Anchovy fillets||8 Ounce, drained and minced (Use 2 Tins, 4 Ounce Each)|
|Capers||1⁄2 Cup (8 tbs), drained|
|Drained capers||1⁄2 Cup (8 tbs)|
|Perciatelli pasta||1 Pound|
|Black pepper||To Taste|
|Freshly grated parmesan cheese||1⁄4 Pound|
Calories 1235 Calories from Fat 575
% Daily Value*
Total Fat 63 g96.9%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 3111.7 mg129.7%
Total Carbohydrates 118 g39.3%
Dietary Fiber 11.8 g47.3%
Sugars 13.1 g
Protein 38 g76.4%
Vitamin A 36.7% Vitamin C 60%
Calcium 77.4% Iron 59.6%
*Based on a 2000 Calorie diet
Add the wine and cook until the liquid evaporates, about 5 minutes.
Add the tomatoes, olives, anchovies, capers, and remaining olive oil; mix well.
Keep warm over very low heat until the pasta is cooked.
Meanwhile, bring 6 quarts of salted water to a boil in a very large pot over high heat.
Add the pasta and cook for 12 to 14 minutes or until the pasta is al dente.
Drain and place in a very large serving bowl.
Add the tomato-olive mixture and toss well.
Season with black pepper, and serve with the grated Parmesan cheese.