The simplicity of this Neapolitan recipe, named for ladies of the night, belies its luscious flavor. Use pitted olives to ease preparation. I especially like this dish made with whole wheat spaghettini.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Step 2
Heat the oil in a large saucepan. Add the garlic and bell pepper and sauté over medium-low heat for 2 to 3 minutes, or until the garlic is golden.
Step 3
Add the fresh tomatoes, sauce, olives, sun-dried tomatoes, and wine. Turn the heat to medium-high and bring to a simmer; then simmer gently, uncovered, for 3 to 5 minutes.
Step 4
Combine the cooked pasta with the olive sauce in a serving bowl. Add the parsley, season with salt and pepper, and toss well. Serve at once.
Menu Suggestions
Step 5
Serve with Broccoli with Pine Nuts or Almonds (page 204) and a salad of mixed greens or dark green lettuce, chickpeas or red beans, crisp cucumber, and carrots.
Step 6
Garlic and Lemon Beans (page 110) is a good way to boost the protein content of the meal. Round it out with a simple slaw or green salad.
Step 7
For a hearty meal, start with White Bean and Escarole Soup (page 33). Then choose the Recipe Not Required mixed greens salad that includes pickled beets, crisp cucumber, and turnip (page 192). Top it all off with some crusty wholegrain bread to soak up the delicious flavor.
nutrition information
Step 8
Calories: 375
Step 9
Total Fat: 10g
Step 10
Protein: 10g
Step 11
Carbohydrates: 60g
Step 12
Fiber: 5g
Step 13
Sodium: 790mg
