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    You are in: Home / Recipes / Pasta Puttanesca Recipe
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    Pasta Puttanesca

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Gardening Girl's Note:

    Another one from Rick Stein (lovin Rick Stein) and the BBC

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
    2. 2
      For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
    3. 3
      Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
    4. 4
      Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
    5. 5
      Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
    6. 6
      Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.

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    Nutritional Facts for Pasta Puttanesca

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.0
     
    Calories from Fat 187
    28%
    Total Fat 20.8 g
    32%
    Saturated Fat 3.1 g
    15%
    Cholesterol 19.1 mg
    6%
    Sodium 1508.5 mg
    62%
    Total Carbohydrate 93.1 g
    31%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.1 g
    20%
    Protein 23.1 g
    46%

    The following items or measurements are not included:

    rosemary

    sage leaves

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