Pasta Puttanesca
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
500
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 481 mg | (12 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 2 garlic cloves
- 400 grams crushed Tomatoes (canned)
- 4 Anchovy fillet (in salt)
- 4 Tbsps olive oil
- 20 grams Caper
- 8 caperberry
- 50 grams black Olives (pitted)
- 50 grams green Olives (pitted)
- Chili powder
- peppers
- cilantro (for garnishing)
Preparation steps
1.
Cook pasta in boiling salted water until al dente.
2.
Peel garlic. Rinse and halve cherry tomatoes. Rinse anchovies and pat dry.
3.
Heat oil in a pan, squeeze garlic into it and add anchovies, saute for 2-3 minutes on high heat or until anchovies have dissolved. Add tomatoes and simmer for about 5 minutes. Drain capers, capers, green and black olives. Add to the pan and simmer for 2-3 minutes. Season sauce with salt, chili powder and pepper.
4.
Drain pasta and toss with the sauce.
5.
Rinse cilantro and shake dry. Arrange pasta on plates and garnish with cilantro. Serve.
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