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

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Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)
Chopped fresh tomatoes are the base of this raw pasta sauce, flavored with briny olives, rich anchovies and fresh parsley.
G. Franco Romagnoli
total:
30 mins
Servings:
6

Ingredients

Directions

  • Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

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  • Meanwhile, combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in serving bowl.

  • 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 Facts

Per Serving:
382 calories; protein 14.1g; carbohydrates 64.2g; dietary fiber 10.8g; sugars 6.1g; fat 9.9g; saturated fat 1.9g; cholesterol 5.1mg; vitamin a iu 1262IU; vitamin c 20.6mg; folate 66.7mcg; calcium 85.7mg; iron 3.5mg; magnesium 127.8mg; potassium 494.7mg; sodium 403mg; thiamin 0.4mg.
Exchanges:

3 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/18/2022
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