Recipes

Conchiglie Puttanesca

Shell out on scrumptiousness with this simple, rustic pasta dish. It’s super quick to prepare and even easier to devour. It is sure to win a spot as a new family favorite. For a spicier flavor, either increase red pepper flakes or add more olives and capers to sauce.
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Course Pasta, Pasta, Rice & Grains, Salsa, Seafood
Cuisine Continental

Servings 4 servings
Calories 2582.23 kcal

Ingredients

  

  • 5 339/500 liter(s) water
  • 1 dash(es) Salt, if desired
  • 5 33/100 tablespoon(s) extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 3 5/8 cup(s) cans diced tomatoes, drained -No Salt Added
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) dried thyme
  • 16 ounce(s) conchiglie (medium shells pasta)
  • 14 black olives, oil-cured, pitted, halved lengthwise
  • 4 tablespoon(s) capers, rinsed well
  • 9 anchovy fillets, drained, chopped (I used all 12 in the flat can)
  • 1/4 teaspoon(s) red pepper flakes

Instructions

 

  • Heat 6 quarts of water to boiling.
  • Add salt to water, if desired.
  • In the meantime, in a large pot, heat olive oil over medium heat.
  • Add garlic and saute until golden, being very careful not to overcook it.
  • Add tomatoes, oregano, basil, thyme, and salt (if desired).
  • Simmer for 15 minutes or until sauce thickens somewhat.
  • Once water is boiling, add conchiglie and cook until “al dente” or according to package directions, draining well.
  • Add olives, capers, and anchovies to sauce.
  • Simmer for 2 minutes.
  • Remove from heat and stir in red pepper flakes.
  • If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.

Nutrition

Calories: 2582.23kcalCarbohydrates: 398.62gProtein: 74.84gFat: 89.2gSaturated Fat: 11.34gCholesterol: 22.5mgSodium: 7113.06mgFiber: 30.43gSugar: 29.97g

Keyword Dinner Parties, Low Cholesterol, Low Sodium, Tomato
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