Lemon Basil Fettuccine Puttanesca

Lemon Basil Fettuccine Puttanesca. A fresh and flavourful side dish or vegetarian lunch option. Delicious with sautéed or grilled shrimp or sliced grilled chicken too.

Lemon Basil Fettuccine Puttanesca

Quick pasta recipes often find their way onto our dinner plates as very tasty sides dishes. This Lemon Basil Fettuccine Puttanesca is a great example. With an abundance of great fresh tomatoes available at this time of year, it’s a particularly good time to enjoy such a quick and easy side dish in the season that its ingredients are at their very best.

Fragrant fresh basil and a hit of citrus from the lemon balance this quick and easy puttanesca sauce beautifully. This recipe uses fresh refrigerated pasta from your local supermarket makes it even quicker to prepare.

We like to serve the puttanesca with a family favourite Honey Ginger Dijon Glazed Pork Chops but the pasta dish alone would make an incredible vegetarian meal. Toss in some sliced grilled chicken or sautéed shrimp for 2 other great meal ideas.

Honey Ginger Dijon Glazed Pork Chops

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Lemon Basil Fettuccine Puttanesca

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Yield: 6

Lemon Basil Fettuccine Puttanesca

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Lemon Basil Fettuccine Puttanesca - a fresh and flavourful side dish or vegetation lunch option. Delicious with sautéed or grilled shrimp or sliced grilled chicken too.

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Ingredients

• 4 tbsp olive oil
• 4 cloves chopped garlic
• 6 fresh tomatoes chopped
• juice of half a lemon
• zest of half a lemon, finely grated and minced
• 1 tsp anchovy paste or two chopped anchovy fillets (optional_
• 3 tbsp chopped chives
• 2 tsp brown sugar
• 2 tbsp capers, optional
• Salt and pepper to season
• pinch dried chili flakes, or crushed chili paste to taste
• 1/2 cup pitted kalamata olives, sun dried kalamata olives are also delicious
• 4-6 tbsp chopped fresh basil
• One 350 gram pkg fresh fettuccine pasta, or linguine or spaghetti
• grated Parmesan cheese for serving

Instructions

1. In a large sauté pan over medium heat sauté together the olive oil and garlic for just a minute. Be careful not to brown the garlic.
2. When the garlic has softened but not browned add the remaining ingredients except the olives and basil.
3. Simmer together for only 5- 10 minutes or until the tomatoes break down a little and a sauce forms. The tomatoes will still be quite chunky but most of the liquid should simmer off.
4. In the last minute add the olives if you are using them and cook only for a minute or so longer to warm the olives through.
5. You can toss in the basil at this point as well or, like I do, sprinkle the chopped basil liberally over the top of the pasta when serving.
6. Cook the pasta as directed in salted water. Drain well but do not rinse. Reserve a little of the pasta water.
7. Toss the pasta with the puttanesca sauce. Add just a little of the reserved pasta water if the sauce seems too thick or is not coating the pasta well.
8. Serve with a sprinkle of grated Parmesan cheese if you like.

Nutrition Information

Yield

6

Serving Size

1 g
Amount Per Serving Calories 256Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 23mgSodium 328mgCarbohydrates 29gFiber 2gSugar 10gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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