Sun Dried Tomato Puttanesca
Simple Sun Dried Tomato Puttanesca made easy with garlic, anchovies pasta and sun dried tomatoes.
Ingredients
- 12 ounces spaghetti pasta cooked and drained
- 2 tbsp olive oil
- 5 medium anchovy fillets from a tin
- 5 cloves garlic minced
- 28 ounces diced tomatoes
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 2 tbsp capers
- 1/4 tsp red pepper flakes
- 1/2 cup parmesan cheese grated
- 1 tbsp fresh parsley chopped
Instructions
- Cook pasta according to package directions.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until garlic is fragrant 1 - 2 minutes. Add the anchovies, breaking up with a spoon, and cook 1 minute more.
- Stir in diced tomatoes, sun dried tomatoes, capers and red pepper flakes. Reduce heat to medium and cook for 15 minutes.
- Drain pasta and add to the skillet with the tomato mixture. Toss pasta with sauce to coat. Sprinkle in parmesan cheese and parsley. Toss until distributed.
- Transfer to serving plate and garnish with additional parsley and parmesan cheese.
Equipment Used
Nutrition Facts
Nutrition Facts
Sun Dried Tomato Puttanesca
Serving Size
1 cup
Amount per Serving
Calories
340
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Cholesterol
8
mg
3
%
Sodium
252
mg
11
%
Potassium
720
mg
21
%
Carbohydrates
54
g
18
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
14
g
28
%
Vitamin A
378
IU
8
%
Vitamin C
18
mg
22
%
Calcium
171
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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