* Exported from MasterCook *
Puttanesca Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
2 tablespoons butter
2 garlic cloves
1 small fresh green chile pepper -- seeded and minced
4 anchovy fillets
1 pound ripe tomatoes -- blanched, peeled and diced
1 tablespoon tomato puree
1/2 cup black olives -- pitted and chopped
1 tablespoon capers
to serve: cooked pasta to serve 4 people
2 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
Heat oil and butter in a saucepan and saute garlic, chile pepper and anchovies 2-3 minutes.
Add tomatoes, tomato puree, olives and capers and cook 6-7 minutes, stirring constantly.
Spoon over the pasta. Sprinkle with parsley and serve with Parmesan cheese.
Makes 4 servings.
This gutsy sauce originated in the slums of Naples. Tradition has it that the recipe was dreamed up by the 'puttanas', or prostitutes, who ply their trade in narrow streets around the old port. Its piquant flavor is popular all over Italy.
Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 229 Calories; 22g Fat (82.3% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 399mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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