Spaghetti alla puttanesca (2)

Spaghetti alla puttanesca (2) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Saute garlic and anchovies in oil.

Combine olives, capers and tomato fillets.

Stir and cook for 15 seconds.

Cook spaghetti al dente, toss with the sauce and sprinkle with parsley.

Serve immediately.

This paste is also excellent.

Calories calculation

Garlic (12)
Salty capers and chopped (4)
Fillets of desalted anchovies and crushed (41)
Olive oil (450)
Black olives, pitted and sliced (451)
Type pasta spaghetti (1344)
Peeled tomato fillets (64)
Chopped parsley (4)

Calories amount per person:

592

Ingredients and dosing for 4 persons

400 g of type pasta spaghetti
5 tablespoons of olive oil
2 cloves of garlic
150 g of pitted and sliced black olives
1 tablespoon of salty capers and chopped
Some of peeled tomato fillets
1 tablespoon of chopped parsley
6 anchovy desalted fillets and chopped

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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