Spaghetti Puttanesca
yield: 5
total time: 55 minutes
Ingredients
- 5 tablespoons olive oil
- 1 yellow onion thinly sliced
- 1 tablespoon minced garlic
- 1 teaspoon anchovy fillet minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- juices
- 2 cans diced tomatoes
- 1 tablespoon capers rinsed and drained
- 1/2 cup oil cured black olives pitted
- 1 teaspoon fresh oregano minced
- 4 teaspoons fresh basil minced
- 3 tablespoons fresh flat leaf parsley minced
- ground black pepper Freshly, to taste
- 1 pound spaghetti fresh, cooked until al dente
Nutrition
- Calories : 530 calories
- Carbohydrate : 81 grams
- Fat : 17 grams
- Fiber : 5 grams
- Protein : 14 grams
- SaturatedFat : 2 grams
- Sodium : 210 milligrams
- Sugar : 10 grams
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