Spaghetti Puttanesca
Source of Recipe
Great Snacks for High Energy, Natural Health, Healing Foods
Recipe Introduction
Nutrient note: Whole-wheat spaghetti is loaded with fiber and B
vitamins; tomatoes are brimming with lycopene; and olives are a good
source of monounsaturated fat.
List of Ingredients
12 ounces whole-wheat spaghetti
2 teaspoons olive oil
3 cloves garlic
1 28-ounce can petite-cut diced tomatoes or regular diced tomatoes
12 pitted Greek (Kalamata or Gaeta) olives, quartered
2 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup chopped fresh basilRecipe
Cook spaghetti according to package directions. Drain and cover with
foil to keep warm.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic
and cook 1 minute. Add tomatoes, olives, capers, red pepper flakes and
oregano, and bring mixture to a simmer. Reduce heat to low and simmer,
uncovered, 10 minutes, until mixture thickens slightly. Stir in basil
and remove from heat.
Serves 4
Per serving (2/3 cup sauce, 1 1/2 cups cooked spaghetti): 386 calories,
13% fat (5g; 0.5 g saturated), 73% carbs (70 g), 14% protein (14 g), 11
g fiber, 40 mg calcium, 706 mg sodium
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