|Vincent Van Gogh's "The Brothel"|
Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, and garlic — with vermicelli or spaghetti pasta.
Puttanesca has prostitution nuances in Italian. Making a Puttanseca dish means using the most common ingredients found in a pantry. Skimpy but tasty. Of course, prostitution has different connotations around the world, but there's only one place where it's inspired a sauce. That place is Italy and the stuff is puttanesca, which translates roughly to "lady of the night."
8 ounces uncooked penne pasta
8 ounces hot turkey Italian sausage
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped
½ cup halved pitted kalamata olives
2 tablespoons tomato paste
1 tablespoon capers, drained
1 teaspoon anchovy paste
½ cup (2 ounces) finely shredded Parmesan cheese
Step 1--Preheat oven to 400°.
Step 2--Cook pasta according to package directions, omitting salt and fat. Drain well.
Step 3--Remove casings from sausage. Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat; sauté 8 minutes, stirring to crumble.
Step 4--Add tomatoes, olives, tomato paste, capers, and anchovy paste to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Add pasta, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 15 minutes or until cheese melts and begins to brown.
Nutrition Facts Per Serving: 482 calories; calories from fat 30%; fat 16g; saturated fat 4.6g; mono fat 6.9g; poly fat 2.6g; protein 24.7g; carbohydrates 63.3g; fiber 6.1g; cholesterol 42mg; iron 4.7mg; sodium 983mg; calcium 231mg.
Post a Comment