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Spaghetti alla PuttanescaTheWorldWideGourmet.com

Flavors of Italy

Total time: 30 to 60 min

Preparation time: 5 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:242.6 kcal

Proteins:2.8 g

Fats:19.8 g

Carbohydrate:14.3 g

Fibers:1.6 g

Sugar:0.8 g

Cholesterol:12.4 mg

Sodium:214.7 mg

Calcium:23.9 mg

Energy:528 kcal

Proteins:6 g

Fats:43.2 g

Carbohydrate:31.2 g

Fibers:3.5 g

Sugar:1.8 g

Cholesterol:26.9 mg

Sodium:467.4 mg

Calcium:52 mg

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  • Spaghetti with Small Lake Fish and Anchovy Sauce

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

150

g

pitted green and black olives

50

g

butter

2

cloves of garlic, minced

15

ml

capers

15

ml

parsley

200

g

peeled, seeded and diced tomatoes

125

ml

olive oil

1

anchovy fillet per serving (optional)

METHOD

  1. Cook and drain the pasta;
  2. gently heat the oil and butter;
  3. add the garlic, capers and tomatoes; cook over medium heat for 15 minutes;
  4. pour the mixture over the cooked drained pasta, sprinkle with parsley, garnish with olives and serve.

SOMMELIER

Cabernet-Franc-Torresella



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