PASTA Al la Putanesca

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* Exported from MasterCook *

 

Pasta Alla Putanesca

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoon olive oil

4 garlic cloves -- finely chopped

1 28-ounce can chopped plum tomatoes

1 teaspoon red pepper flakes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and freshly ground black pepper

1 cup black olives -- pitted

3 tablespoon capers -- rinsed and drained

1/4 cup dry white wine

1 pound spaghetti

2 tablespoons minced fresh parsley

 

In a saucepan, heat the olive oil over medium heat and add the garlic. When the

garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano,

and salt and pepper to taste. Bring the sauce to a boil, stirring continuously

to help break up the tomatoes. Reduce heat to low and simmer for 20 minutes,

stirring continuously, until the tomatoes make a thick sauce.

 

Add the olives, capers, and wine to the sauce and keep warm. Meanwhile, bring a

pot of salted water to a boil. Add the spaghetti to the water and cook according

to package directions. When the pasta is al dente, drain it, and transfer to a

large serving bowl. Taste the sauce to adjust seasonings. Add sauce to pasta and

toss to combine. Serve immediately, sprinkled with minced parsley.

 

Source:

" Some Like It Hot by Robin Robertson, Plume/Penguin Putnam, 1998 "

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Per Serving (excluding unknown items): 386 Calories; 9g Fat (20.1% calories from

fat); 11g Protein; 65g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 254mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : It is said this dish is called " whore's spaghetti, " because the sauce is

too good to resist. The classic version contains anchovies but I think my

interpretation is even more irresistible without them.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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