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Spaghetti Puttanesca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7521
Energy (kCal)156.8519
Carbohydrates (g)34.9417
Total fats (g)1.8296
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente). | 2. In a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic. | 3. Add the tomatoes and cook 4 to 5 minutes. | 4. Add spaghetti and toss together - garnish with basil. | 5. NOTE: I add my basil while the sauce is cooking and I turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 noodles - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    caper 1/2 cup drained rinsed 15.824000000000002 3.3643 1.6237 0.5917
    kalamata olive 1 cup pitted - - - -
    anchovy fillet 12 chopped - - - -
    red pepper flake 1 tablespoon crushed - - - -
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    extra virgin olive oil 1/4 cup - - - -
    tomato 2 cans drained chopped 124.1379 27.5262 6.4768 1.0795
    basil leaf 1/2 cup - - - -
    sea salt 1 teaspoon - - - -

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



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