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Fettuccine Puttanesca

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  • 1 pk Spinach fettuccine
  • 3 tb Olive oil
  • 2 Garlic cloves
  • 1 Purple onion
  • 1 lb Ripe plum tomatoes
  • 1 Bell pepper
  • 1/2 c Black olives
  • 1 c Chicken broth
  • Fresh basil leaves
  • 1/2 ts Red pepper flakes
  • Salt and black pepper
  • 1 Jar capers
  • Grated Parmesan cheese


Put large pot of water on to boil for pasta. Heat oil in large skillet and saute garlic and onion until tender about 4 minutes. Add tomatoes, bell pepper and olives. Saute 2 minutes. Stir in olives, broth, basil, pepper flakes, salt and pepper. Cook fettuccine in boiling water until al dente. Drain. Serve pasta with sauce. Sprinkle capers and Parmesan cheese over all.
Approximately 8-12 minutes.
Per serving (excluding unknown items): 508 Calories; 50g Fat (88% calories from fat); 3g Protein; 13g Carbohydrate; 2mg Cholesterol; 2468mg Sodium
By Patty <> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2032
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