|2 servings||calories per servings 440||protein serving 16 g||carbs per serving 58 g||total fat per serving 15 g|
Our version of puttanesca is very similar to the dish that originated in Naples around the mid-1900s, which combined briny olives and capers, tomatoes, and garlic, and spaghetti. We opted for penne instead, which, if you’re curious, translates to “pens” from Italian; reflected by the shape of the pasta having slanted ends like old-school fountain pens or feather quills. A bright green salad completes this simple, satisfying Italian-style meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||5 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and chop garlic.
• Drain and slice olives.
• Zest and juice lemon.
• Cut or tear greens into bite-size pieces.
• Slice radishes.
• Pick and chop parsley leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 10 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
Place a skillet over medium heat. Add 1 tablespoon olive oil. When oil is hot, add garlic and red pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add wine. Cook until almost dry, about 2 minutes.
• Add capers, tomatoes, lemon zest, half of lemon juice and olives. Cook, stirring, 2-3 minutes.
•Taste and adjust seasoning as desired. Fold in pasta and parsley.
• Adjust consistency as desired with reserved cooking liquid.
In a bowl, toss salad greens and radishes with 1 teaspoon olive oil, and lemon juice to taste.
• Divide pasta between 2 plates. Garnish with Parmesan.
• Serve with salad, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...