Putanesca di angelo

Yield: 1 servings

Measure Ingredient
4 tablespoons Olive oil
1 \N Segment of garlic; chopped
1 small Dried chilli; chopped
6 \N Capers; chopped (6 to 7)
6 smalls Anchovy fillets; chopped
10 larges Black olives; chopped in half and
\N \N ; stones removed, up
\N \N ; to 15
2 \N 440 g tins tomatoes; crushed
\N \N Enough cooked pasta for 4 people; (about 400g before
\N \N ; cooking)

Heat the olive oil with garlic and chilli until there is a perfume (1 minute approximately). Add the capers, anchovies and black olives. Cook for 1 minute stirring often.

Add the tomatoes plus ⅓ tin of water. Bring to the boil then turn down the heat and simmer for 45 minutes without covering. Mix in with the pasta and scatter over with continental parsley. Serves 4.

Converted by MC_Buster.

Per serving: 771 Calories (kcal); 63g Total Fat; (72% calories from fat); 14g Protein; 40g Carbohydrate; 20mg Cholesterol; 3196mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 7 Vegetable; 0 Fruit; 11½ Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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