PENNE PUTTANESCA RECIPES

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PENNE PUTTANESCA RECIPE - FOOD.COM



Penne Puttanesca Recipe - Food.com image

Make and share this Penne Puttanesca recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

2 zucchini, sliced into half moon shapes
2 garlic cloves, minced
16 basil leaves, torn
1 (14 1/2 ounce) can diced tomatoes, in their liquid
2 tablespoons capers, rinsed and drained
1/2 cup small black olives
1/2 of a lemon, juice of
1/2 cup extra virgin olive oil
coarse kosher salt
1 lb penne rigate
2 teaspoons crushed red pepper flakes
fresh ground black pepper

Steps:

  • In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
  • Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
  • Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
  • Stir gently to combine all ingredients and serve.

Nutrition Facts : Calories 723.9, FatContent 31, SaturatedFatContent 4.4, CholesterolContent 0, SodiumContent 296.2, CarbohydrateContent 95.4, FiberContent 7.2, SugarContent 6.8, ProteinContent 17.6

PENNE PUTTANESCA RECIPE | MYRECIPES



Penne Puttanesca Recipe | MyRecipes image

Provided by MyRecipes

Yield 5 servings

Number Of Ingredients 12

2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
Cooking spray
1 cup chopped green onions
4 canned anchovy fillets, drained and finely chopped, or 2 teaspoons anchovy paste
½ cup dry white wine
¼ cup chopped pitted niçoise olives
2 tablespoons capers
2 teaspoons dried marjoram
¼ teaspoon pepper
4 garlic cloves, minced
5 cups hot cooked penne (12 ounces uncooked tubular-shaped pasta)
5 tablespoons grated Parmesan cheese

Steps:

  • Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice. Set aside. Place a large nonstick skillet coated with cooking spray over medium-low heat. Add onions and anchovies; sauté 3 minutes or until tender. Add tomatoes, reserved juice, wine, olives, capers, marjoram, pepper, and garlic; cook over medium heat 8 minutes or until reduced to 2 1/2 cups. Serve over 1 cup pasta, and sprinkle with 1 tablespoon cheese.

Nutrition Facts : Calories 229 calories, CarbohydrateContent 39.2 g, CholesterolContent 5 mg, FatContent 3.9 g, FiberContent 2.5 g, ProteinContent 10 g, SaturatedFatContent 1.5 g, SodiumContent 742 mg

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