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Fettuccini Puttanesca
Jamie Raftery
Classic Italian pasta with tomato, caper, olives, garlic & parsley. 100% vegan
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Pasta
Cuisine
Italian
Servings
2
portions
Calories
458
kcal
Equipment
Weighing scales
Chopping board
Chefs knife
Containers
Frying pan - non stick
Saucepan - medium size
Serving bowl
Ingredients
150
g
Fettuccini
20
ml
Olive oil
10
g
Garlic
(minced)
300
g
Tomato - cherry
(cut in half)
20
g
Capers
(rinsed and chopped)
50
g
Black olives
(kalamata)
1
each
Red chili - Thai
(sliced )
30
g
Parsley
(Italian)
1
teaspoon
Pink salt
(to taste )
1
teaspoon
Black pepper - ground
(to taste)
Method
Preparation
Assemble all ingredients
Crush garlic clove
Rinse and finely chop capers
Wash and chop parsley
Drain and slice Kalamata olives
To Cook
Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
Heat frying pan
Add olive oil, followed by crushed garlic; cook gently for 2 minutes
Add chili and tomatoes; cook out for 8-10 minutes
Add the chopped caper and olives to the sauce
Drain the cooked pasta.
Add the drained pasta to sauce, mix it all together
Add chopped parsley and check seasoning
To Serve
Sprinkle with some extra olives and capers to garnish
Top with some fresh parsley leaf and a drizzle of olive oil
Nutrition Facts
Serving:
200
g
Calories:
458
kcal
Carbohydrates:
64
g
Protein:
13
g
Fat:
18
g
Cholesterol:
63
mg
Sodium:
1871
mg
Potassium:
643
mg
Fiber:
6
g
Sugar:
6
g
Vitamin A:
2166
IU
Vitamin C:
57
mg
Calcium:
95
mg
Iron:
4
mg