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Pasta Puttanesca

Pasta Puttanesca

Nutrition Facts
  • cal. (kcal) 444
Pasta Puttanesca
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 17 mins
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Ingredients

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  • 4 tablespoons extra-virgin olive oil
  • 1 large shallot, peeled and minced
  • 4 cloves garlic, sliced
  • 6 -8 oil-packed anchovy fillets, drained and chopped (or 1 1/2 to 2 tbsp anchovy paste)
  • 1 pound linguine
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup sliced green olives
  • 2 tablespoons capers, drained
  • 1 cup basil leaves, torn

Directions

  1. Bring a large pot of lightly salted water to a boil. Heat oil in a large, lidded stainless skillet over medium. Add shallot and garlic and cook, stirring, 3 minutes. Add anchovies and reduce heat to medium-low. Cook 4 minutes, breaking apart with a spoon.
  2. Meanwhile, add linguine to boiling water and cook 9 to 10 minutes. Drain.
  3. Stir crushed tomatoes, sugar, salt and pepper into skillet. Cover and simmer 10 minutes, adding olives and capers after 5 minutes. Stir in basil and remove from heat.
  4. Add cooked linguine to sauce and toss to coat. Serve warm.

Nutrition Information for Pasta Puttanesca

Servings Per Recipe: 6
PER SERVING: 444 cal., 12 g total fat (2 g sat. fat), 793 mg sodium, 72 g carb. (6 g fiber, 12 g sugars), 13 g pro.