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Ingredientsservings 374 cals
Original recipe yields 6 servings
- Bring a large pot of water to a boil.
- Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt.
- Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
- Stir in parsley before serving.
Per Serving: 374 calories; 16.1 g fat; 51.5 g carbohydrates; 6 g protein; 1 mg cholesterol; 722 mg sodium. Full nutrition
ReviewsRead all reviews 2
Classic puttanesca, just gluten free. No need to change a thing. If you're not a fan of anchovies, please don't leave them out. The dish doesn't taste like fish at all, it simply gives an Italia...