Quick pasta puttanesca

Yield: 4 servings

Measure Ingredient
\N \N 1/2-3/4 Lb. Cod fillet
2 tablespoons Capers
2 eaches Anchovy fillets OR
2 teaspoons Anchovy paste
¼ cup Nicoise, kalamata or ripe
1 each Put 2 quarts of water on to boil in a 3 1/2-4 quart pan. olives
\N \N 8-10 Oz. Dry spaghetti
1 each Jar Spaghetti sauce (14 oz. about 1 1/2 cups)
⅛ teaspoon Cayenne pepper
2 eaches Rinse fish and pat dry; cut into 1/2 inch cubes. Drain and chop capers,


mince anchovy fillets and pit and coarsely chop olives. Cooking: 1.

Add spaghetti to boiling water; cook, stirring occasionally, until pasta is al dente, about 8 minutes. 2. While pasta cooks, combine capers, anchovies, olives and spaghetti sauce in a medium-sized saucepan and bring to a boil, covered over medium heat. Reduce to a simmer and stir in fish. Simmer and stir gently until fish flakes when prodded with a fork, about 2 minutes. 3. Drain pasta and divide among 4 plates. Ladle sauce over pasta. Makes 4 servings. Note: Shrimp, squid, clams, mussels, halibut may be substituted. Per serving: 424 Calories, 20 g Protein, 61 g Carbohydrates, 1 g Saturated Fat, 3 g Monounsaturated Fat, 2 g Polyunsaturated Fat, ⅕ g Omega-3 Fat, 26 mg Cholesterol, 1121 mg Sodium. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92 Submitted By SANDEE EVELAND On 12-13-94

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