Vermicelli With Tomatoes, Olives & Capers (vermicelli Alla Puttanesca)

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“A delicious pasta dish with raw sauce.” Serving: 6 | Ready in: 30m

• 1 lb. whole-wheat vermicelli, or spaghettini
• 4 large, vine-ripened tomatoes, cored and coarsely chopped, or one 28-oz. can plum tomatoes, drained and roughly chopped (3½ cups)
• ¼ cup chopped flat-leaf parsley
• 16 large black olives, (packed in brine), pitted and chopped
• 3 tbsps. drained capers, minced
• 4 anchovy fillets, rinsed and finely chopped
• 2 tbsps. extra-virgin olive oil
• 3 large cloves garlic, finely chopped
• ½ tsp. freshly ground pepper
• ¼ cup freshly grated Pecorino Romano, or Parmesan cheese

• In a large pot of boiling salted water, cook pasta for 8-10 minutes or following the package directions, until just tender.
• In the meantime, combine pepper, garlic, oil, anchovies, capers, olives, parsley, and tomatoes in a serving bowl.
• Once the pasta is cooked, let it drain and put into the bowl with the sauce. Next, toss well to combine. Then taste and adjust seasonings. Dust with cheese. Immediately serve.

Nutrition Information
• Calories: 382 calories;

• Total Carbohydrate: 64 g
• Cholesterol: 5 mg
• Total Fat: 10 g
• Fiber: 11 g
• Protein: 14 g
• Sodium: 403 mg
• Sugar: 6 g
• Saturated Fat: 2 g

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