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Vermicelli Puttanesca

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Capers, olives and anchovy add rich flavor to this traditional Italian pasta dish. Make it a meal: Serve with chopped romaine salad.


Vermicelli Puttanesca

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 4 large vine-ripened tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, drained and coarsely chopped (3 1/2 cups)
  • 1/4 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
  • 1/2 teaspoon freshly ground pepper
  • 1 pound whole-wheat vermicelli, or spaghettini
  • 1/4 cup freshly grated Pecorino Romano, or Parmesan cheese

Preparation

  1. Combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in a large pasta serving bowl.
  2. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  3. 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.

Nutrition

Per serving: 373 calories; 9 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 63 g carbohydrates; 0 g added sugars; 14 g protein; 11 g fiber; 346 mg sodium; 486 mg potassium.

Nutrition Bonus: Selenium (82% daily value), Magnesium & Vitamin C (32% dv), Vitamin A (25% dv), Iron (19% dv), Folate (17% dv).

Carbohydrate Servings: 3 1/2

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


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Recipe Categories

Meal/Course
Dinner

Ethnic/Regional
Italian
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
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