Try this Puttanesca recipe
- Carbohydrate 41.5765692340864 g
- Cholesterol 41.390303726 mg
- Fat 8.54270932119206 g
- Fiber 2.03413749979282 g
- Protein 8.26177212498628 g
- Saturated Fat 1.20377137272312 g
- Serving Size 1 1 Serving (201g)
- Sodium 479.931002087374 mg
- Sugar 39.5424317342936 g
- Trans Fat 0.740621385888207 g
- Calories 269 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Anchovies provide the essential umami backbone in this pungent sauce, melting completely into the olive oil during the initial simmer. Maintaining low heat prevents the minced garlic from turning bitter before the tomatoes enter the skillet.
Vegetarian and Vegan Adaptations
Omitting the anchovies requires a replacement for their savory depth. Capers and Greek olives supply ample salt, but substituting one tablespoon of white miso paste or a splash of soy sauce restores the missing savory element. Ensure the pasta variety used is egg-free if avoiding animal products entirely.
Gluten-Free Substitutions
Traditional wheat pasta can be replaced with chickpea or brown rice noodles. Cook gluten-free options two minutes less than package instructions because starches leach quickly into thin sauces. Toss the drained noodles immediately into the simmering skillet so the starch binds with the oil.
Accompaniments
Pair this robust dish with a bitter green salad dressed in sharp lemon vinaigrette to balance the high sodium content from the cured olives and capers.
