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Putanesca Di Angelo
Yields: 4 serving(s) - Preparation Time: 45 minutes
Ingredients
- 4 tablespoon(s) olive oil
- 1 segment of garlic; chopped
- 1 small dried chilli; chopped
- 6 capers; chopped (6 to 7)
- 6 small anchovy fillets; chopped
- 10 large black olives; chopped in half and stones removed, up to 15
- 2 440 gram(s) tins tomatoes; crushed
- Enough cooked pasta for 4 people; (about 400g before cooking)
Directions
- 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 1/3 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.
Nutritional Information
- 771 calories (kcal)
- 63 gram(s) total fat (72 % calories from fat)
- 14 gram(s) protein
- 40 gram(s) carbohydrate
- 20 milligram(s) cholesterol
- 3196 milligram(s) sodium food exchanges: 0 grain(starch)
- 1 lean meat
- 7 vegetable
- 0 fruit
- 11 1 /2 fat
- 1 1 /2 other carbohydrates
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