Puttanesca A La Andy’s Colonial Tavern
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Pasta, Sauces | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | Cloves garlic, minced | |
| 35 | oz | Peeled Italian plum tomatoes |
| seeded drained & roughly | ||
| chopped | ||
| 1 | T | Capers, well rinsed |
| 2/3 | c | Oil-cured black olives |
| pitted and roughly | ||
| 1/2 | t | Dried red pepper flakes |
| 1 | t | Dried basil |
| 1 | t | Dried oregano |
| 1/8 | t | Freshly ground black pepper |
| Salt, to taste | ||
| 1 | lb | Spaghetti |
| 2 | T | Minced fresh parsley leaves |
INSTRUCTIONS
Heat the oil in a nonreactive large saucepan over medium heat. Add the garlic, stir, remove the pan from the heat, and allow the hot oil to turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minutes. Taste the sauce and add salt and pepper if needed. Reduce the heat to very low. Cook the spaghetti in plenty of well-salted, boiling water until al dente; drain. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve. From The New York Cookbook by Molly O'Neill. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 565
Calories From Fat: 138
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 322.4mg
Potassium: 455.2mg
Carbohydrates: 88.8g
Fiber: 6.2g
Sugar: 3.4g
Protein: 17.4g