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Old 11-02-2000, 09:44 AM   #1
Junior Member
Join Date: Mar 2000
Location: Tallahassee, FL USA
Posts: 13


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
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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