PASTA: Spaghetti alla Puttanesca - Vegetarian

[Guest guest]

Originally, Spaghetti a la Puttanesca isn't vegetarian, with anchovy

fillets in it. Just one thing to be aware off. I also would suggest to

use quite a bit less olive oil - 1 or 2 tablespoons is more than enough

in my opinion,

Eruna

 

* Exported from MasterCook Mac *

 

Spaghetti alla Puttanesca - Vegetarian

 

Recipe By : adapted from Denver Post, December 12, 2001

Serving Size : 4 Preparation Time :0:00

Categories : pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra-virgin olive oil

2 cloves garlic -- peeled and minced

1 can whole Italian plum tomatoes -- (28 oz) drained

- roughly chopped

1 cup pitted mixed green and black olives

2 tablespoons capers -- rinsed

1/2 teaspoon red pepper flakes

salt

1 pound spaghetti

parmiggiano-reggiano cheese -- freshly grated

 

Heat oil in a large skillet over medium-high heat. Add garlic and saute

for 20 seconds. Add tomatoes, olives, capers, and red pepper flakes and

season to taste with salt. Continue to cook, stirring occasionally, for

5 minutes more. Cover and remove from heat.

 

Meanwhile, cook spaghetti in a large pot of boiling salted water until

al dente, 10-12 minutes. Drain in a colander, then add to sauce, tossing

until well-mixed. Serve with grated cheese.

 

Serves 4.

 

Source: adapted from Denver Post, Wednesday, December 19, 2001

Vegetized and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 552 Calories; 16g Fat (26%

calories from fat); 16g Protein; 85g Carbohydrate; 3mg Cholesterol;

194mg Sodium

Food Exchanges: 5 1/2 Starch/Bread; 2 1/2 Fat

 

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