Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca) (Printer-Friendly Version) | Eating Well
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Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)

http://www.eatingwell.com/recipes/vermicelli_with_tomatoes_olives_capers_vermicelli_alla_puttanesca.html

From EatingWell:  January/February 1994

Chopped fresh tomatoes are the base of this raw pasta sauce, flavored with briny olives, rich anchovies and fresh parsley.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in serving bowl.
  3. When the pasta is cooked, drain it and add to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.

Nutrition

Per serving : 373 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 6 mg Cholesterol; 63 g Carbohydrates; 14 g Protein; 11 g Fiber; 346 mg Sodium; 472 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat