ADVERTISEMENT
Vermicelli Puttanesca
Vermicelli Puttanesca
0 Reviews
From the EatingWell Kitchen
Capers, olives and anchovy add rich flavor to this traditional Italian pasta dish. Make it a meal: Serve with chopped romaine salad.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 4 large vine-ripened tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, drained and coarsely chopped (3½ cups)
- ¼ cup chopped flat-leaf parsley
- 16 large black olives, (packed in brine), pitted and chopped
- 3 tablespoons capers, finely chopped
- 4 anchovy fillets, rinsed and finely chopped
- 2 tablespoons extra-virgin olive oil
- 3 large cloves garlic, finely chopped
- ½ teaspoon freshly ground pepper
- 1 pound whole-wheat vermicelli, or spaghettini
- ¼ cup freshly grated Pecorino Romano, or Parmesan cheese
Preparation
-
Active
-
Ready In
- Combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in a large pasta serving bowl.
- Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
- Drain the pasta and add it to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.
- Per serving: 379 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; 1,268 IU vitamin A; 21 mg vitamin C; 89 mg calcium; 4 mg iron; 379 mg sodium; 495 mg potassium
- Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Iron (22% dv)
- Carbohydrate Servings: 4½
- Exchanges: 3½ starch, 1 vegetable, 1½ fat
