I lost this recipe but someone at the www.cookinglight.com bulletin board found it and posted it for me. The recipe doesn't list the amount of servings (I'm guessing 5 or 6) or the fiber (WW Points, not including fiber would be 6)
* Exported from MasterCook * Pasta Puttanesca 1 tablespoon extra-virgin olive oil 3 garlic cloves -- minced 3 1/2 cups diced plum tomato 1/4 cup minced fresh flat-leaf parsley 3 tablespoons Spanish olives -- halved 2 tablespoons minced fresh oregano OR 2 teaspoons dried oregano 1 1/2 tablespoons capers 2 teaspoons anchovy paste 1/8 teaspoon crushed red pepper (1/8 to 1/4 teaspoon) 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta) Oregano sprigs (optional) Heat oil in a nonstick skillet over low heat. Add garlic; sauté 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combine tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired. Serving Size: 1 1/2 cups Per serving: 281 Calories (kcal); 6g Total Fat; (18% calories from fat); 9g Protein; 49g Carbohydrate; 0mg Cholesterol; 102mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates |
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