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:
covered percent of daily need
