PASTA ALLA PUTTANESCA

(Source: Runners World 1/87. p.68, substantially altered to taste)

Ingredients

Olive oil, 1/2 cup

Anchovy filets, 10+

Garlic cloves, 12 whole, 6 chopped

Capers, 2 tsp.

Fresh parsley, chopped, 1/2 cup

Fresh basil, chopped 2 tbsp. (or 1 tsp. dried)

Red pepper flakes, dried, 1/4 tsp.

Tomatoes, peeled, seeded and diced, 3 cups

Calamatia (Greek) olives, pitted and halved, 12

Goat Cheese, 4 ounces

Spaghetti, 1 lb.

Heat oil in saute pan or skillet. Add anchovies and whole garlic cloves. Cook until garlic cloves brown and the anchovies fall apart. Add red pepper flakes and cook a few seconds more. Add tomatoes, olives, capers. Simmer the sauce for 30 minutes.

Add the chopped garlic, parsley and basil and simmer a bit longer.

Cook the pasta al dente. Drain and toss with half the sauce until well coated. Arrange pasta on plates and pour remaining sauce on top. Sprinkle with goat cheese.

SERVES 4 WASPS OR 2 WOPS.

Nutritional Information

940 calories per serving

40% carbohydrates

10% protein

50% fat

Comment:

To increase carbohydrates and decrease fat, reduce the oil by half and opt for low-fat ricotta or cottage cheese instead of goat cheese. Leave out the anchovies for a completely vegetarian sauce. TRY A QUARTER TO A THIRD LESS OIL. PAT DRY ANCHOVIES, OLIVES, CAPERS. INCREASE BASIL TO TWO AND A HALF TABLESPOONS. CRUSH OR REMOVE GARLIC CLOVES BEFORE SERVING. TRY FETA INSTEAD OF GOAT CHEESE.

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