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Ingredients
2 very ripe large tomatoes, seeded and finely chopped (see note below)
½ cup chopped imported green olives
2 tablespoons capers, chopped
2 teaspoons fresh lemon juice
2 garlic cloves, peeled and finely chopped
¼ cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
4 anchovy fillets, chopped
½ cup extra-virgin olive oil
Freshly ground black pepper to taste
¾ pound fettucine or tagliatelle
Nutritional analysis per serving (2 to 4 servings)
69 grams carbs; 3 milligrams cholesterol; 606 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 5 grams fiber; 494 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ingredients except pasta in a large bowl; set aside.
- Step 2
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Step 3
Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.
Private Notes
Comments
This terrific recipe has been one of our summer staples for years (over 10, maybe 20); my kids love it too! The amount of sauce works fine with 1 lb of pasta. However, all the chopping does take time.
This is truly great, and has become a summer staple. But it need not be limited to pasta - - it's terrific as a sauce on grilled chicken or fish too.
This was yummy! I didn't hassle with trying to find good tomatoes in January so I substituted two cans of Organic Muir Glen diced tomatoes. This will be even tastier come summer with fresh tomatoes. Increased all the ingredients somewhat because who cooks 3/4 lb of pasta? I had 1 lb of fresh fettuccine and used that. Definitely a quick and delicious pasta dish reminiscent of a puttanesca, except lighter.