Pasta Puttanesca

There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.

Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.

Grocery List Pasta Puttanesca

Download Listgarlic (if needed)

Pasta Puttanesca

Produce

sweet onion (if needed)

1 head red or green leaf lettuce

fresh dill weed

1 cucumber

10 cremini mushrooms

1 pint cherry tomatoes

Canned/Dried Foods

penne pasta of choice

one 15 oz. can white navy beans

one 15 oz. can no salt chopped tomatoes

one 15 oz. can tomato sauce

rice wine vinegar (if needed)

pitted Calamatta olives (if needed)

capers (if needed)

cayenne pepper (if needed)

red wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

shredded Parmesan cheese (if needed)

Nutritional Value Pasta Puttanesca

Nutritional Analysis

Pasta Puttanesca

Per Serving

Calories: 690

Protein: 25 g

Carbohydrates: 80 g

Total Fat: 30 g

(Saturated Fat:) 4.5 g

Dietary Fiber: 18 g

Cholesterol: 5 mg

Sodium: 660 mg

% calories from fat: 40.3 %

Serving Size:

Five oz. cooked pasta with 2 C. puttanesca sauce and 1-1/2 T. Parmesan. Serve a small side salad on the side with 2 T. basil vinaigrette dressing.