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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot. Add pasta and cook according to package directions until al dente. | 2. While waiting for the water to boil, heat oil in a medium skillet. Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn. Then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes. Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved. | 3. Add tomatoes with their juice, as well as bay leaf and red pepper flakes. Simmer for 5 minutes, then add olives and capers. Simmer another 5-10 minutes, then taste and adjust seasonings. Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		50.4333	0.0	11.22	0.2833
extra virgin olive oil	1	tablespoon		50.4333	0.0	11.22	0.2833
garlic clove	3 -4		minced	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
	2	ounces	rolled	50.4333	0.0	11.22	0.2833
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
bay leaf	1			-	-	-	-
red pepper flake	1/4	teaspoon	crushed	50.4333	0.0	11.22	0.2833
kalamata olive	1	cup	pitted halved	50.4333	0.0	11.22	0.2833
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958

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