Low Calorie Recipes
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Ingredients
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| 1 |
Thin spaghetti or vermicelli |
8 ounces |
| 2 |
Garlic, minced |
2 cloves |
| 3 |
Greek olives , pitted and chopped |
1/4 cup |
| 4 |
Capers |
2 tablespoons |
| 5 |
Anchovy paste |
1 teaspoon |
| 6 |
Fresh arugula, chopped |
3/4 cup |
| 7 |
Grated parmesan |
1/4 cup |
| 8 |
Extra virgin olive oil |
1 tablespoon |
| 9 |
Flat-leaf parsley , chopped |
1/3 cup |
| 10 |
Crushed red pepper flakes |
1/8 teaspoon |
| 11 |
Diced tomatoes |
1 can |
| Method |
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In a large pan, add good quantity of water, bring to a boil, add salt and
spaghetti and cook, according to the directions on the package. In a mean
while, heat oil in a pan over medium heat, add garlic and cook for 1 min.
Now add parsley, olives, capers, anchovy paste, oregano and crushed pepper
flakes and cook for 2 mins more. Add tomatoes and simmer for 5 mins. Now
add arugula and cook for 3 mins, until wilt slightly. When the pasta is boiled
perfectly, drain it and add it to the pan, tossing it with the sauce to combine.
Sprinkle with grated cheese and serve.
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| Servings -4 |
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| Introduction
of the dish |
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The classic ingredient in Puttanesca sauce is the anchovies, the
small, itty-bitty fish. Try this recipe and enjoy.
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