Autumn is already here; it’s time for comfort food and baking. But we still need 10-minute meals, which are both healthy and delicious. This category is dominated by pasta recipes, which I think everyone craves. Today’s recipe, farfalle alla puttanesca, is one of my most beloved ones. Fast, very tasty and with beloved ingredients. Tomatoes, olives, capers, garlic, olive oil, basil; whatever the Mediterranean diet stands for, on a plate.
The classic puttanesca recipe also contains a few fillets of anchovies finely chopped. They fit a lot, giving a delicious flavor, without being “fishy”, as is the case of the Ceasar salad. But unfortunately I am the only one eating them at home, so … they are omitted.. I would suggest you try it.
Farfalle alla Puttanesca
A classic, healthy pasta recipe with whole wheat pasta. The Mediterranean diet on your plate.
- 400 g whole grain farfalle (or other pasta of your choice)
- 500 gr. mature tomatoes (coarsely chopped)
- 400 g can chopeed, peeled tomatoes
- 2 cloves garlic (finely chopped)
- 2-3 red hot chili peppers (seeded and chopped)
- 2 tablespoons olive oil
- 60 gr. Kalamata olives (pitted)
- 50 gr. caper
- 3-4 sprigs of fresh basil (leaves only)
- salt (pepper)
- grated cheese of your choice (optional)
In a large saucepan or pan, heat olive oil on medium heat and add garlic and peppers and cook for 1 minute.
Add olives, capers, tomatoes and fresh tomatoes. Stir, add salt and pepper and leave to boil. Then lower the heat and let simmer for 25 minutes.
Meanwhile, pour farfalle in boiled salted water and boil according to the instructions on the packaging. Drain.
Pour farfalle into the sauce, and mix well.
Serve immediately, garnishing with basil leaves and, if desired, grated cheese.
1.8g Saturated fat
Nutrition facts per serving (384g)