This delicious Italian Pasta tossed with garlic, anchovies, capers and olives, was created in Naples during the mid 20th Century by the “Ladies of the Night” hoping to lure sailors to their doors.
Puttanesca
Really simple to make and big on flavor!
Ingredients
- 28 oz. (796 mcan tomatoes (4 CHO/1/2 cup/125 ml) 25.47 CHO
- 2 TBSP olive oil 0 CHO
- ½ tsp. minced garlic 0 CHO
- 4 (12 gr) anchovy fillets 0 CHO
- 2 TBSP (20 gr) capers 0 CHO
- 1/3 cup 12 -15 Kalamata olives, pitted 5 CHO
- 1/3 cup 14 – 18 green olives 0 CHO
- ¼ tsp. red pepper flakes 0 CHO
- Parmesan Cheese to garnish 0 CHO
TOTAL CHO 30.47 CHO
- TOTAL WEIGHT 782 GRAMS
- 30.47 CHO DIVIDED BY 782 GRAMS = .038 CHO/GRAM
- ¼ CUP = 60 GRAMS (.038 CHO x 60 GRAMS) 2.28 CHO/1/4 CUP
Instructions
- Puree tomatoes in a blender and set aside. Rinse capers and finely dice. Chop anchovies.
- Heat olive oil in a medium saucepan, add garlic and chopped anchovies. Stir occasionally, until garlic is golden brown.
- Add pureed tomatoes and red pepper flakes to garlic and bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, pit black olives with a cherry pitter and slice both black and green olives into quarters or thirds.
- Add olives and capers to tomato sauce. Continue to simmer for 10 more minutes.
- Serve over cooked long pasta such as spaghetti or linguine.
- Garnish with Parmesan cheese.
