Italian pasta pasteanese is one of the easiest to cooking. Its name is according to the most common version came from the very word that does not need translation. It is believed that putanesca gained its popularity in a brothel, where ladies, not wasting time on culinary masterpieces, just throwing in pan all that they had. And in Italian homes there are products which are always at hand are tomatoes, olives, capers, garlic, greens, olive oil, cheese and pasta. They became the main the ingredients of this dish. Combine all the ingredients in a pan. sauce, adding a little anchovy paste for brighter and saturated taste, and mix everything with boiled spaghetti. value of one serving: (total 4) Calories 321, total fat 9.5 g., saturated fats, proteins 12 g, carbohydrates 50 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 17 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr whole grain spaghetti, vermicelli or cappellini
- 1 tbsp. l olive oil
- 2 cloves, minced garlic
- 1/3 Art. chopped parsley
- 1/4 Art. chopped pitted olives
- 2 tbsp. l capers
- 1 tsp anchovy pasta
- 1 tbsp. l fresh oregano leaves or 1 tsp. dried
- 1/8 tsp red pepper flakes
- 1 can (400 gr.) Canned chopped tomatoes per own juice, preferably without salt
- 3/4 Art. chopped fresh arugula
- 1/4 Art. grated parmesan
Recipes with similar ingredients: spaghetti pasta, garlic, parsley, olives, capers, anchovies, oregano, red pepper flakes, tomatoes pulp, arugula, parmesan cheese
Recipe preparation:
- In a large saucepan, bring the water to a boil, add the paste and cook as recommended on the package.
- While the pasta is cooked, in a large frying pan over medium heat heat the olive oil. Add the garlic and fry until aroma, about 1 minute. Add parsley, olives to the pan, capers, anchovy paste, oregano and chopped red pepper and fry another 2 minutes. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for another 1 minute, until the greens are slightly will fade.
- When the pasta is ready, drain the water and add the paste to pan, mixing it with the sauce to connect everything evenly. Sprinkle with grated cheese.
