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Puttanesca Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.6469
Energy (kCal)226.8698
Carbohydrates (g)33.4295
Total fats (g)3.2831
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil over a low to moderate flame. | 2. Gently saute red pepper, chile, and garlic in the olive oil for five minutes. | 3. Add pounded anchovies to pan with both the fresh and sun-dried tomatoes and saute a few minutes until anchovies melt. | 4. Add olives and capers, and stir gently until heated through. | 5. When done, add parsley, and gently mix through sauce. | 6. Season with a few grinds of black pepper. | 7. Do not add salt! | 8. Toss immediately with hot, freshly cooked spaghetti, pass the Parmigiano Reggiano cheese, and serve with a fresh green salad (and a good Coonawarra red!). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    virgin olive oil 1/2 cup cold-pressed 75.65 0.0 16.83 0.425
    red bell pepper 1 seeded chopped 75.65 0.0 16.83 0.425
    chili pepper 1 teaspoon seeded chopped crushed 1.25 0.2956 0.0625 0.0062
    garlic 2 -4 cloves chopped 0.0 0.0 0.0 0.0
    anchovy fillet 3 ounces drained canned 75.65 0.0 16.83 0.425
    rom tomato 2 -3 peeled seeded chopped 75.65 0.0 16.83 0.425
    sun tomato oil 1/2 cup sun-dried drained chopped packed 75.65 0.0 16.83 0.425
    black olive 1/2 cup sliced seeded 75.65 0.0 16.83 0.425
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    black pepper ground - - - -
    spaghetti 1 lb cooked 140.6138 31.3433 2.903 2.5855
    parmigiano reggiano cheese grated 75.65 0.0 16.83 0.425

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



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