Fettuccine puttanesca

title="Fettuccine puttanesca"
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• 0:10 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Rich Mediterranean flavours make fettuccine puttanesca a classic.

Featured in
Pasta recipes, Main recipes

Ingredients

• 500g fresh fettuccine


• 1 tablespoon olive oil


• 2 garlic cloves, crushed


• 4 anchovy fillets, finely chopped


• 4 large ripe tomatoes, coarsely chopped


• 1 tablespoon tomato paste


• 1 fresh red chilli, finely chopped


• 1/2 cup (80g) pitted kalamata olives


• 1 tablespoon baby salted capers, rinsed, drained


• 1 tablespoon coarsely chopped oregano


• 1 tablespoon coarsely chopped flat-leaf parsley

Method

• 
  
  
  Step 1
  
  
  
  
  Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and anchovies and cook, stirring, for 1-2 minutes or until the anchovies dissolve. Add the tomatoes, tomato paste, chilli, olives and capers and cook, stirring, for 5 minutes or until heated through and tomatoes break down slightly. Remove from heat. Add the pasta, oregano and parsley and gently toss to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide pasta among serving bowls and serve immediately.
  
  
  

• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 1408 kj

  Energy




• 10g

  Fat Total




• 2g

  Saturated Fat





• 11g

  Protein





• 1044.51mg

  Sodium




• 5g

  Carbs (sugar)




• 47g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au