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Nutrition Facts
Serving Size 1 (1793g) Recipe makes 4 servings
Calories 658
Calories from Fat 207		(31%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 1142mg		47%
Potassium 921mg		26%
Total Carbohydrate 105.7g		35%
	Dietary Fiber 16.4g	65%
	Sugars 7.7g
Protein 13.0g		25%
detailed view... how is this calculated?

Conchiglie Puttanesca (Based on Sopranos' Family Cookbook)

Recipe #266262 | 30 min | 10 min prep

⁽¹⁾ RATE IT NOW Print Recipe

By: Heather3271
Nov 17, 2007

I love this because it's a simple, rustic dish that's so quick and easy to prepare. I made this for my son's European Cuisine Day at school, and I had kids coming back for 4ths and everyone clamoring for the recipe! Of course, I didn't feel the need to tell the students about the anchovies. Ha ha!! It also did not dry out in my Crock-Pot set on Warm for 2 hours, but please note that I put the sauce and pasta in it after they had cooled. This is a family favorite for us, and we hope it becomes one for your family as well. Manga!

SERVES 4 -6 (change servings and units)

Ingredients

6 quarts water
salt, if desired (See Notes below)
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb conchiglie (medium shells pasta)
12-15 black olives, oil-cured, pitted, halved lengthwise
1/4 cup capers, rinsed well
8-12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
1/4 teaspoon red pepper flakes (See Notes)

Directions

1
Heat 6 quarts of water to boiling. Add salt to water, if desired.
2
In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
3
Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
4
Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
5
Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
6
If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
7
NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
8
If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.