La Forchetta's Puttanesca |
Course : Vegetables
Serves: 1 |
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Ingredients:
2 cups garlic -- finely minced |
2 tablespoons olive oil -- extra virgin |
2 fillets anchovies |
4 pieces capers |
6 medium black olives -- sliced |
4 medium mushrooms -- sliced |
2 medium plum tomatoes -- largely diced |
1 tablespoon italian herb -- blend to taste |
1 tablespoon oregano |
1 tablespoon red wine. |
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Preparation / Directions:
In a large skillet, saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately.
Serve with a dark green salad and a good red wine. Add a sprinkle of Romano and Parmesan cheese.
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Nutritional Information:
761 Calories (kcal); 33g Total Fat; (36% calories from fat); 23g Protein; 102g Carbohydrate; 7mg Cholesterol; 1824mg Sodium |
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