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Linguini Alla Puttanesca Recipe

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This recipe for Linguini Alla Puttanesca is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
1 tbsp garlic, minced
1 tsp anchovy paste (optional)
1/4 tsp crushed red pepper flakes
3 cups (two 14.5-oz cans) canned diced tomatoes with juice
2 tbsp oil-packed sun-dried tomatoes, minced
2 tsp balsamic vinegar
1 lb dry linguini
1/4 cup kalamata olives, pitted and slivered
3 tbsp chopped oregano (or 1 1/2 tsp dried)
3 tbsp chopped fresh oregano (or 1 1/2 dried)
3 tbsp chopped fresh parsley
1 tbsp capers
Directions:
Directions:
Bring a large pot of water to a boil for the pasta. Meanwhile, heat a skillet over medium-high heat.
Saute the garlic, anchovy paste, and red pepper flakes in the olive oil until fragrant, about 30 seconds.
Add tomatoes, sun-dried tomatoes, brown sugar, and vinegar. Simmer until slightly reduced, 10-15 minutes. Meanwhile, add Linguini to the boiling water; stir often to force the strands to the bottom of the pot and prevent them from sticking.
Cook pasta until al dente (refer to package for times). Drain the pasta, reserving 1/4 liquid to thin the sauce, if necessary.
Finish sauce with olives, oregano, parsley, and capers (optional); salt to taste. Transfer sauce to a large, shallow bowl and add the drained pasta; toss to coat. Serve pasta immediately.
Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
Total Time: 45 minutes

Nutritional Values
Calories 341
Fat 4.1 g
Saturated Fat .5 g
Monounsaturated Fat 2.2 g
Polyunsaturated Fat .8 g
Cholesterol 2 mg
Sodium 439 mg
Carbohydrate 62 g
Dietary Fiber 5.6 g
Sugars 9.4 g
Starches 46.9 g
Protein 12.4 g

 

 

 

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