Saturday, July 18, 2009

Linguine Puttanesca

  • 6 cups cooked whole wheat linguine (12 oz dry)
  • 1 tablespoon olive oil
  • 1 can anchovies, drained and minced
  • 4 to 6 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup pitted kalamata olives, chopped
  • 3 (14 oz) cans diced tomatoes
  • 2 tbs canned capers, drained
  • 1 cup frozen and defrosted green peas
  • 1/2 cup (2 oz) fresh parmesan cheese (plus 1 tbs extra to sprinkle on top of each serving)
  • italian seasoning, salt, and black pepper to taste

While cooking the linguine, sautee anchovies, garlic, and red pepper in olive oil. Add olives, tomatoes, capers, and peas. Bring to a boil, stirring often. Simmer about five minutes. Add parmesan cheese and seasonings to taste. Combine sauce with linguine. Divide among six plates and sprinkle each with one tablespoon additional parmesan cheese.

Serves six
Nutrition info (according to nutritiondata.com):
8 Points
411 calories,
11 grams fat (4 grams saturated),
1100 mg sodium (if you rinse the anchovies well it's less),
63 grams carbs,
6 grams fiber,
22 grams protein,
42% daily value of vitamin A,
36% daily value vitamin C,
33% daily value calcium,
32% daily value iron

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