Pasta Puttanesca Soup

Pasta Puttanesca Soup is a Mediterranean main course. For $2.89 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 467 calories, 24g of protein, and 23g of fat each. Several people made this recipe, and 951 would say it hit the spot. A mixture of yellow onion, tubettini pasta, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Cinnamon Spice and Everything Nice. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. Pastan alla puttanesca {literally whore’s style pasta}, Pasta Puttanesca, and Pasta Puttanesca are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 anchovy filets, minced

2 heaping tablespoons capers

coarse salt and fresh black pepper

1 tablespoon fresh chopped parsley

4 cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed between fingertips

1/3 cup kalamata olives, pitted and chopped

4 cups low-sodium chicken broth

3 tablespoons olive oil, divided

grated parmesan cheese, for serving

1 cup fresh plum tomatoes, diced

1 can cannelinni beans, rinsed

1/2 teaspoon red pepper flakes

1/4 cup sun-dried tomatoes, chopped

6 ounces tubettini pasta

1 small yellow onion, diced

Equipment:

sauce pan

bowl

Cooking instruction summary:

In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Cook the onion 5 minutes with a dash of salt and pepper, stirring often. Add the garlic, anchovies, sun-dried tomatoes and Italian seasoning, cook 5 more minutes stirring often. Stir in the olives, capers, beans and tomatoes. Pour in the broth and red pepper flakes. Bring to a simmer 20 minutes. Meanwhile cook tubettini to al dente in plenty of salted water. Drain and toss with a teaspoon or two of olive oil to prevent sticking. Stir the parsley into the soup and taste, season with salt and pepper if needed. To serve add a few spoons of pasta to a bowl and spoon soup over top, sprinkle with parmesan.

 

Step by step:


1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Cook the onion 5 minutes with a dash of salt and pepper, stirring often.

2. Add the garlic, anchovies, sun-dried tomatoes and Italian seasoning, cook 5 more minutes stirring often. Stir in the olives, capers, beans and tomatoes.

3. Pour in the broth and red pepper flakes. Bring to a simmer 20 minutes. Meanwhile cook tubettini to al dente in plenty of salted water.

4. Drain and toss with a teaspoon or two of olive oil to prevent sticking. Stir the parsley into the soup and taste, season with salt and pepper if needed. To serve add a few spoons of pasta to a bowl and spoon soup over top, sprinkle with parmesan.


Nutrition Information:

Quickview
471k Calories
24g Protein
22g Total Fat
45g Carbs
23% Health Score
Limit These
Calories
471k
24%

Fat
22g
35%

  Saturated Fat
7g
45%

Carbohydrates
45g
15%

  Sugar
6g
7%

Cholesterol
22mg
8%

Sodium
1063mg
46%

Get Enough Of These
Protein
24g
48%

Selenium
36µg
52%

Calcium
420mg
42%

Phosphorus
418mg
42%

Manganese
0.7mg
35%

Vitamin K
35µg
34%

Vitamin B3
5mg
29%

Copper
0.45mg
22%

Potassium
780mg
22%

Vitamin A
1006IU
20%

Vitamin C
14mg
18%

Vitamin E
2mg
18%

Magnesium
67mg
17%

Fiber
4g
16%

Vitamin B2
0.27mg
16%

Iron
2mg
16%

Zinc
2mg
14%

Vitamin B6
0.26mg
13%

Vitamin B12
0.62µg
10%

Vitamin B1
0.13mg
9%

Folate
31µg
8%

Vitamin B5
0.6mg
6%

covered percent of daily need
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