Puttanesca Recipe
A classic Italian pasta dish with a bold, tangy sauce made from tomatoes, olives, capers, and anchovies.
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Main Ingredients
- 400 g spaghetti
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 6 fillets anchovies, chopped
- 1 teaspoon red pepper flakes
- 800 g canned tomatoes, crushed
- ½ cup black olives, pitted and sliced
- 2 tablespoon capers, drained
- ¼ cup fresh parsley, chopped
- to taste salt and pepper
1. Cook the spaghetti according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and anchovies, and cook until the garlic is fragrant and the anchovies have dissolved.
3. Add the red pepper flakes and cook for another minute.
4. Stir in the crushed tomatoes, olives, and capers. Simmer for 10-15 minutes, until the sauce has thickened.
5. Toss the cooked spaghetti with the sauce. Garnish with fresh parsley and season with salt and pepper to taste. Serve immediately.
Calories: 450kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Saturated Fat: 2.5g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg