Spaghetti alla Puttanesca, Inspired by Jim Carrey

Spaghetti alla Puttanesca, Inspired by Jim Carrey is a Mediterranean recipe that serves 2. One serving contains 177 calories, 5g of protein, and 11g of fat. For $1.46 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. From preparation to the plate, this recipe takes around 17 minutes. This recipe from Inspiralized has 59 fans. If you have garlic, canned tomatoes, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. Spaghetti Alla Puttanesca (Spaghetti With Hot Sauce), Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca), and Spaghetti alla Puttanesca are very similar to this recipe.

Servings: 2

Preparation duration: 2 minutes

Cooking duration: 15 minutes

 

Ingredients:

1-2 anchovy filets

1 (14oz) can of whole peeled tomatoes

1 tbsp capers

1 tsp crushed red pepper

1 clove of garlic

1/4 cup sliced Kalamata olives*

1 tbsp olive oil

2-3 tbsp chopped parsley

salt and pepper, to taste

1 zucchini, Blade C

Equipment:

frying pan

wooden spoon

Cooking instruction summary:

Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.Over the skillet, crush the whole tomatoes with your hands. Pour in about half of the sauce from the can. Use a wooden spoon to further "crush" the tomatoes. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!

 

Step by step:


1. Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.Over the skillet, crush the whole tomatoes with your hands.

2. Pour in about half of the sauce from the can. Use a wooden spoon to further "crush" the tomatoes.

3. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!


Nutrition Information:

Quickview
176k Calories
5g Protein
10g Total Fat
19g Carbs
41% Health Score
Limit These
Calories
176k
9%

Fat
10g
17%

  Saturated Fat
1g
10%

Carbohydrates
19g
7%

  Sugar
11g
13%

Cholesterol
1mg
0%

Sodium
866mg
38%

Get Enough Of These
Protein
5g
11%

Vitamin K
83µg
80%

Vitamin C
41mg
50%

Vitamin E
4mg
31%

Manganese
0.59mg
30%

Vitamin A
1312IU
26%

Potassium
900mg
26%

Vitamin B6
0.51mg
25%

Copper
0.48mg
24%

Fiber
5g
24%

Iron
3mg
20%

Vitamin B3
3mg
17%

Magnesium
65mg
16%

Folate
57µg
14%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Phosphorus
112mg
11%

Calcium
108mg
11%

Vitamin B5
0.8mg
8%

Zinc
1mg
7%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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