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Buckwheat Noodles Puttanesca Directions
1005 kilojoules/240 calories per serving 1Â½ cups canned Italian peeled tomatoes, and juice 10 green stuffed olives, sliced 1 tbspn chopped basil 1 tblspn chopped spring onions (scallions) 10 capers, drained 185g (6oz) dry buckwheat noodles fresh basil spring for garnish
1. In a medium saucepan, place the tomatoes, olives, basil, spring onions and capers. Bring mixture to the boll over moderate heat.
2. Bring a large saucepan of water to the bill, add the noodles and cook until tender, about 5 minutes, drain.
3. Arrange the noodles on each serving plate and top with the tomato sauce, serve immediately. Garnish with fresh basil sprig if desired.