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RECIPE
10 INGREDIENTS6 STEPS30MIN

Pasta Puttanesca

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My spin on a Wulc family favorite, and now one of mine!
30MIN
Total Time

Proportional Plate

Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Yellow Onion , peeled, quartered
1/4 cup
Capers , drained
1/2 cup
Black Olives , drained
6
Anchovies , rinsed
1 Tbsp
Crushed Red Pepper Flakes
2 Tbsp
Tomato Paste
1 lb
Pasta
to taste
Fresh Basil , chiffonade
2 Tbsp

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Nutrition Per Serving

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CALORIES
613
FAT
12.1 g
PROTEIN
20.2 g
CARBS
110.1 g

Cooking Instructions

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Step 1
Bring a pot of water to boil.
Step 2
Rinse the Anchovy (6) and pat dry.
Step 3
While you wait, add the Yellow Onion (1), Capers (1/4 cup), Black Olives (1/2 cup), Anchovy, and Crushed Red Pepper Flakes (1 tablespoon) to a food processor. Process until smooth.
Step 4
Heat the Olive Oil (2 tablespoon) in a pan over medium to medium-high heat. Add the contents of the food processor and cook 8-10 minutes, stirring regularly.
Step 5
Add the Tomato Paste (2 tablespoon) and Canned Crushed Tomatoes (28 ounce). Bring to boil and simmer until your pasta is cooked.
Step 6
Add Pasta (1 pound) to the boiling water. Cook until al dente. Drain and add to the sauce. Toss to coat. Stir in Fresh Basil (to taste), serve and enjoy!

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Nutrition Per Serving
Calories
613
% Daily Value*
Fat
12.1 g
16%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
4.8 mg
2%
Carbohydrates
110.1 g
40%
Fiber
9.9 g
35%
Sugars
17.2 g
--
Protein
20.2 g
40%
Sodium
1076.8 mg
47%
Vitamin D
--
--
Calcium
150.7 mg
12%
Iron
7.7 mg
43%
Potassium
13437.6 mg
286%
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