Low Fat Spaghetti Alla Puttanesca Recipe

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

1.Cook spaghetti in boiling salted water until al dente, 8 to 10 minutes.

2.Meanwhile, finely chop garlic, anchovies, capers and olives.

Combine.

3.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.

4.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.

455 calories per serving; 15 grams protein; 11 grams fat(1.

6 grams saturated fat); 73 grams carbohydrate; 1.

470 mg sodium; S mg cholesterol; 2 grams fiber.

Cooks Comments and Tips