Directions:
- Heat 2 tablespoons of olive oil in a heavy saucepan.
- Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- Crush tomatoes slightly; add to the saucepan along with their liquid.
- Stir in tomato paste; cook for 5 minutes over medium heat.
- Coarsely chop the anchovies and add to the saucepan along with their oil.
- Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- Drain pasta and serve topped with puttanesca sauce.
- Pass the Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.18 Kcal (679 kJ) | ||
| Calories from fat | 102.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 18% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 2% | |
| Sodium | 728.43mg | 30% | |
| Potassium | 128.06mg | 3% | |
| Total Carbs | 22.07g | 7% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 14.9mg | 83% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.11 Kcal (557 kJ) | ||
| Calories from fat | 84.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 18% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 2% | |
| Sodium | 597.87mg | 30% | |
| Potassium | 105.11mg | 3% | |
| Total Carbs | 18.11g | 7% | |
| Sugars | 1.14g | 6% | |
| Dietary Fiber | 2.07g | 10% | |
| Protein | 4.67g | 11% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 12.2mg | 83% | |
| Calcium | 34.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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