Monday, September 10, 2007

Dinner Monday 10 September - Fettucine Puttanesca

Fettucine Puttanesca
1 teaspooon chili oil
2 cloves garlic, sliced thinly
200g cherry tomatoes, chopped
3 anchovy fillets, chopped
10g capers
30g black olives, sliced
handful fresh basil leaves
chilli flakes to taste

70g Fettucine, cooked

Heat the chilli oil in a skillet and saute the garlic until softened but not browned. Add the tomatoes and cook until they begin to soften and fall apart, about 5 minutes. Add the anchovies, capers, blaock olives, chilli flakes. Season to taste with salt & pepper. Finally stir in the basil and serve over the fettucine.

Nutrition Data
Calories (kcal) 373.0
Carbohydrate (g) 55.4
Protein (g) 12.9
Fat (g) 11.3
Fibre (g) 5.5

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