Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)

1 Review
From: EatingWell Magazine January/February 1994

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound whole-wheat vermicelli, or spaghettini
  • 4 large, vine-ripened tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, drained and roughly chopped (3 1/2 cups)
  • 1/4 cup chopped flat-leaf parsley
  • 16 large black olives, (packed in brine), pitted and chopped
  • 3 tablespoons drained capers, minced
  • 4 anchovy fillets, rinsed and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, finely chopped
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup freshly grated Pecorino Romano, or Parmesan cheese

Preparation

  • Active

  • Ready In

  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 information

  • Per serving: 382 calories; 10 g fat(2 g sat); 11 g fiber; 64 g carbohydrates; 14 g protein; 67 mcg folate; 5 mg cholesterol; 6 g sugars; 0 g added sugars; 1262 IU vitamin A; 21 mg vitamin C; 86 mg calcium; 3 mg iron; 403 mg sodium; 495 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat

Reviews 1

October 12, 2015
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By: scootersandi
DELICIOUS! This sounded so good, I wanted to make it for my lunch today. I hate having to boil pasta, so for speed I used Ramen noodles (no seasoning packet EVER!). I added extra olives & capers, used a can of fire-roasted tomatoes (no salt organic Muir) . It came out SO good, even with my substitutions. I couldn't wait, so I ate it at room temp and it was delicious. The rest is chilling now for dinner. I will be making this regularly for sure - and with real noodles when I'm boiling up a batch (I always make extra for times like this - they freeze well). Pros: Quick & easy to fix Cons: Boiling pasta