Legume pasta in a spicy sauce with tomatoes, anchovies, capers, and olives.
This spaghetti sauce originated in the Isle of Ischia, near Naples. The word puttanesca is derived from «puttana», a colloquial term for prostitute. Some claim that the sauce earned its name because of its spicy flavor. Another theory holds that it got its name because it cooks quickly - even women with very busy work schedules could prepare it, or so the story goes.
160 g | legume pasta | 2 1/4 cups | |
1/2 cup | canned tomatoes (diced) | 130 g | |
2 | anchovy fillets, chopped | 8 g | |
1 tsp | olive paste | 5 g | |
1 1/4 tsp | capers, coarsely chopped | 4 g | |
1 clove | garlic, finely chopped | ||
2 tsp | Parsley and Garlic Base | 10 mL | |
2 tbsp | olive oil | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.
The Puttanesca Sauce can be made up to 10 days ahead, refrigerated, then reheated while you cook the pasta.
per 1 serving (230 g)
Amount % Daily Value |
Calories 410 |
Fat 15 g 23 % |
Saturated
1.7 g
8 % |
Cholesterol 0 mg |
Sodium 290 mg 12 % |
Carbohydrate 46 g 15 % |
Fibre 12 g 48 % |
Sugars 4 g |
Net Carbs 34 g |
Protein 23 g |
Vitamin A 14 % |
Vitamin C 15 % |
Calcium 13 % |
Iron 35 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 0 |
Fats | 2 ½ |