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Pasta Puttanesca

*Good source of Iron- for healthy red blood cells
*Makes 4 servings


175 g  Spaghetti Pasta, cooked
1 tsp (5 g) olive oil
4 cloves (20 g) garlic, minced
1 pc (50 g) medium onion, sliced
1/4 c (51.5 g) canned button mushrooms, sliced
3 pc (9 g) black pitted olives, sliced
1 pouch (250 g) Italian Style Spaghetti Sauce
1 tbsp (2.9 g) chopped parsley
3 to 5 strips (12 g) anchovy fillets, flaked (reserve 1/2 tsp oil)
1 1/2 tbsp (12 g) grated Parmesan cheese


1. COMBINE oil of anchovy and olive oil. Sauté garlic and onion for 2 minutes. Add mushrooms, olives and Italian Style Spaghetti Sauce. Simmer over low heat for 5 minutes.

2. ADD parsley, anchovies, half of cheese, salt and pepper to taste. Simmer for another 3 minutes. Pour over or mix with cooked Spaghetti Pasta. Top with cheese.


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