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Low Fat Spaghetti Alla Puttanesca
Low Fat Spaghetti Alla Puttanesca
Ingredients
6 ounces dried spaghetti
salt, to taste
1 clove garlic, crushed and peeled
3 flat anchovy fillets, rinsed
2 tablespoons capers, drained
10 imported black olives, pitted
1 tablespoon olive oil
14 1/2 ounces plum tomatoes, drained
2 tablespoons chopped fresh parsley
freshly ground black pepper, to taste
Method
Cook spaghetti in boiling salted water until al dente, 8 to 10 minutes.
Meanwhile, finely chop garlic, anchovies, capers and olives.
Combine.
In a large skillet, heat oil over medium heat.
Add garlic mixture and cook, stirring, for 1 minute.
Add tomatoes, mashing them into the flavored oil.
Stir in parsley; season with salt and pepper.
Reduce heat to very low and simmer, stirring occasionally, 5 to 10 minutes.
Drain spaghetti and add to sauce.
Toss over high heat until hot.
Adjust seasoning with salt and pepper.
Divide between 2 warmed plates.
Serve immediately.
:MAKES ABOUT 4 CUPS, FOR 2 SERVINGS.
Calories per serving; 15 grams protein; 11 grams fat1 grams saturated fat; 73 grams carbohydrate; 1 mg sodium; S mg cholesterol; 2 grams fiber
