Guest guest Posted October 24, 2000 Report Share Posted October 24, 2000 * Exported from MasterCook * Pasta Puttanesca (The Clueless Vegetarian) Recipe By :The Clueless Vegetarian, Evelyn Raab Serving Size : 6 Preparation Time :0:00 Categories : The Clueless Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 4 cloves garlic -- squished 1/2 cup pitted, chopped brine-cured black olives 2 tablespoons capers 5 large tomatoes -- (fresh or canned) coarsely chopped 1/3 cup chopped parsley 1/2 teaspoon pepper 1/2 teaspoon red pepper flakes -- optional 1 pound fettucine or linguine Heat the olive oil in a large frying pan and add the squished garlic. Cook over low heat for about 5 minutes, until just beginning to color, then add the olives, capers, and tomatoes. Cook, stirring, for 10-15 minutes, until the sauce begins to thicken. Add the parsley, pepper, and red pepper flakes. To serve, cook the pasta in plenty of boiling salted water until tender but firm (al dente) and drain thoroughly. Place about half the sauce in a serving bowl, add the pasta, then top with the rest of the sauce and toss well. This dish is traditionally served without cheese, but if you want to add some Parmesan, go ahead. S(ISBN): " 1-55209-497-9 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 9g Fat (22.4% calories from fat); 11g Protein; 63g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 900160 0 0 0 0 0 3274 Quote Link to comment Share on other sites More sharing options...
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