Capers

We are making puttanesca sauce tonight. Its so good.

Very salty dish but one of those tastes that's hard to stop eating.

Home Cooking: Capers

Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. Their use dates back to more than 3000 B.C...

Nutrition Data: Capers, canned

The good: This food is very low in Cholesterol. It is also a good source of Protein, Vitamin A, Vitamin E (Alpha Tocopherol), Niacin, Calcium and Manganese, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Iron, Magnesium and Copper.


The bad: This food is very high in Sodium.

Puttanesca Sauce

1 large (28 oz) can diced or crushed tomatoes
1 large yellow onion, diced
4 cloves of garlic, halved
5 anchovy filets, chopped
4 Tablespoons extra virgin olive oil
1 can chopped black olives; or better chopped jarred black olives
3 Tablespoons capers, drained
2 Tablespoons dried parsley, chopped
1/2 to 1 small red chili pepper, chopped
salt, to taste
1 lb spaghetti or any pasta you prefer
As is, this recipe provides 4 portions.


Set the pasta water to boil. Then follow package instructions to boil your pasta;
of course, allow less boiling time for 'al dente'
Make sure you have olives, parsley and capers left for the end to be used for presentation.
In a deep saucepan lightly cook the garlic until brown, in hot oil. Add the onion and cook for 2 minutes
Add all the anchovies, crush well with a fork.
Mix in the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.
Add the parsley and cook the sauce a little more.
Put the ready and drained pasta in the pan, top with the sauce and toss pasta to coat.
Now, sprinkle some fresh chopped parsley. source