PASTA PUTTANESCA

Name: PASTA PUTTANESCA
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons Extra Virgin Olive Oil; 4 cloves garlic, thinly sliced; 1 cup pitted Kalamata Olives, drained and halved; 1 tablespoon crushed red pepper flakes; 2 (15-ounce) cans Diced Tomatoes; 3 tablespoons Capers, drained; 1 pound pasta of choice; 1/4 cup fresh parsley, minced

6 steps

Prep:5minCook:40min

Updated at: Thu, 17 Aug 2023 02:29:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories638.7 kcal (32%)

Total Fat21.4 g (31%)

Carbs93.1 g (36%)

Sugars3.1 g (3%)

Protein19.2 g (38%)

Sodium651.9 mg (33%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsextra virgin olive oil

4 clovesgarlic

thinly sliced

1 cuppitted Kalamata Olives

drained and halved

1 tablespooncrushed red pepper flakes

2 x 15 ouncecans diced tomatoes

3 tablespoonscapers

drained

1 poundpasta

¼ cupfresh parsley

minced

Instructions

Step 1

In a large skillet, warm the olive oil, garlic, Kalamata olives, and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant.

Step 2

Add the tomatoes and cook on low for 30 minutes until the sauce reduces and becomes rich and jammy.

Step 3

Add the drained capers.

Step 4

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain but save about 1 cup of the pasta water.

Step 5

Transfer the cooked pasta to the sauce and 1/2 cup of the pasta water, toss and continue to cook for 2 more minutes. If sauce is thick, add a little extra pasta water.

Step 6

Add fresh parsley leaves and serve with grated Parmesan if desired.

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