Spaghetti Puttanesca
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 3cloves garlic, minced
- 3cups canned Italian plum tomatoes, seeded, drained and roughly chopped
- 1tablespoon capers, rinsed
- ⅔cup oil-cured black olives, pitted and roughly chopped
- ½teaspoon red chili pepper flakes
- 1teaspoon dried basil
- 1teaspoon dried oregano
- ⅛teaspoon freshly ground black pepper
- Salt to taste
- 1pound spaghetti
- 2tablespoons minced fresh parsley
Nutritional analysis per serving (4 servings)
592 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 16 grams protein; 624 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pan over medium heat, warm the oil. Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold. Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes. Taste and add additional salt and black pepper to taste and remove from heat.
- Step 2
Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well. Toss the spaghetti with the sauce, add the parsley and serve.
Private Notes
Comments
Can be made stronger and more punchy than a burly mafioso hitman by adding anchovies in their oil at the start, after you’ve browned the garlic. Kapow.
definitely needed anchovies to spark it up, but that worked
If there are no anchovies, it is not puttanesca.
Easy and great. Made it for Linda’s birthday to accompany a Neopolitan cake