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Pasta alla Puttanesca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6503
Energy (kCal)162.9362
Carbohydrates (g)35.8772
Total fats (g)1.7125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring large pot of salted water to a boil for pasta. | 2. Cook pasta until al dente about 7 minutes While pasta cooks, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve. | 3. Heat olive oil in a skillet. | 4. Sauté garlic and red pepper flakes quickly to release flavor. | 5. Quickly add tomatoes and reserved juice so pepper flakes and garlic don't burn. | 6. Bring sauce to a boil. | 7. Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time. | 8. Reduce and continue simmering until desired consistency and flavor are reached. | 9. Season to taste with salt and pepper. | 10. (you don't need much salt JMHO) Drain pasta and toss in skillet with the sauce Slide hot spaghetti into serving bowl and garnish with basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    tomato 2 cans crushed 124.1379 27.5262 6.4768 1.0795
    extra virgin olive oil 1/4 cup - - - -
    garlic 4 teaspoons minced 16.688 3.7027 0.7123 0.055999999999999994
    red pepper flake 1/4 teaspoon - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    nicoise olive 1/2 cup - - - -
    caper 1/4 cup drained 7.912000000000001 1.6822 0.8118 0.2958
    anchovy 1 can - - - -
    salt - - - -
    pepper - - - -
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768

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



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