Espaguete à Putanesca

Espaguete à Putanesca is a flavorful Brazilian twist on the classic Italian dish, featuring a rich sauce made from tomatoes, olives, and anchovies. High in protein, this dish is both satisfying and nutritious, perfect for a hearty meal.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Anchovy fillets - 4 pieces
• Canned diced tomatoes - 400 grams
• Black olives - 100 grams, pitted and sliced
• Capers - 2 tablespoons, rinsed
• Red pepper flakes - 1 teaspoon (optional)
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Cook the spaghetti according to the package instructions in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets, cooking until the garlic is fragrant and the anchovies have dissolved.
3. Stir in the canned diced tomatoes, black olives, capers, and red pepper flakes (if using). Simmer for about 10 minutes, allowing the sauce to thicken slightly.
4. Season the sauce with salt and black pepper to taste. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
5. Remove from heat and stir in the fresh parsley. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 80 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 1200 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in healthy fats from olive oil, which can promote heart health.

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