Receta Pasta alla Puttanesca with or without Shrimp
Ingredientes
- Tbs. extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1 medium yellow onion, finely chopped
- 1 tsp. finely grated orange zest (from half a medium orange)
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
- 1/3 cup pitted Kalamata olives, rinsed and quartered
- 2 Tbs. capers, rinsed
- Kosher
- salt and freshly ground black pepper
- 8 oz. pasta—we used Rigatoni, but penne or any tubular pasta will work.
- 1 lb. jumbo shrimp, shelled and deveined
- 4 anchovies, finely chopped
- 1/2 cup grated Pecorino Romano
- 1/3 cup chopped fresh flat-leaf parsley
- Heat the oil in a
- 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3
- minutes. Add the onion, orange zest, oregano, and pepper flakes and cook,
- stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine
- and simmer until it has almost evaporated, about 2 minutes. Stir in the
- tomatoes and their juice, olives, and capers. Bring to a boil over medium-high
- vegetarian version, toss 1 1/3 cups of pasta with ¾ cup of the sauce. Sprinkle with one quarter of the cheese and
View Full Recipe at CHEWING THE FAT
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1486g | |
Calories 1697 | |
Calories from Fat 264 | 16% |
Total Fat 29.91g | 37% |
Saturated Fat 4.74g | 19% |
Trans Fat 0.0g | |
Cholesterol 689mg | 230% |
Sodium 1897mg | 79% |
Potassium 2249mg | 64% |
Total Carbs 204.56g | 55% |
Dietary Fiber 14.6g | 49% |
Sugars 17.61g | 12% |
Protein 126.71g | 203% |