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Rigatoni Puttanesca

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.8714
Energy (kCal)818.7528
Carbohydrates (g)12.884
Total fats (g)43.3138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 2 tablespoons of olive oil in a heavy saucepan. | 2. Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted. | 3. Crush tomatoes slightly; add to the saucepan along with their liquid. | 4. Stir in tomato paste; cook for 5 minutes over medium heat. | 5. Coarsely chop the anchovies and add to the saucepan along with their oil. | 6. Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper. | 7. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally. | 8. While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil. | 9. Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes. | 10. Drain pasta and serve topped with puttanesca sauce. | 11. Pass the Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    yellow onion 1 halved slivered - - - -
    garlic 6 cloves chopped 26.82 5.9508 1.1448 0.09
    italian plum tomato 2 cans 403.4676 0.0 89.7602 2.2667
    tomato paste 1 1/2 1/2 19.68 4.5384 1.0368 0.1128
    anchovy oil 2 cans packed 403.4676 0.0 89.7602 2.2667
    black olive 3/4 cup pitted chopped 403.4676 0.0 89.7602 2.2667
    caper 4 tablespoons drained 7.912000000000001 1.6822 0.8118 0.2958
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    red pepper flake 1 pinch crushed 403.4676 0.0 89.7602 2.2667
    black pepper coarse ground - - - -
    rigatoni pasta 1 lb tube-shaped 403.4676 0.0 89.7602 2.2667
    parmesan cheese - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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