La Forchetta's Puttanesca |
 |
| Course : |
Vegetables |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
| |
Ingredients:
| 2 |
cups |
garlic -- finely minced |
| 2 |
tablespoons |
olive oil -- extra virgin |
| 2 |
fillets |
anchovies |
| 4 |
pieces |
capers |
| 6 |
medium |
black olives -- sliced |
| 4 |
medium |
mushrooms -- sliced |
| 2 |
medium |
plum tomatoes -- largely diced |
| 1 |
tablespoon |
italian herb -- blend to taste |
| 1 |
tablespoon |
oregano |
| 1 |
tablespoon |
red wine. |
|
| |
Preparation:
In a large skillet, saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately.
Serve with a dark green salad and a good red wine. Add a sprinkle of Romano and Parmesan cheese. |
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Nutritional Information:
761 Calories (kcal); 33g Total Fat; (36% calories from fat); 23g Protein; 102g Carbohydrate; 7mg Cholesterol; 1824mg Sodium |