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Spaghetti Alla Puttanesca

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  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), thinly sliced
  Hot pepper flakes 1⁄4 Teaspoon
  Flat anchovy fillets 6 , finely chopped
  Oil cured olives 6 1⁄2 Ounce, pitted (1 Jar, If Desired)
  Capers 1 Tablespoon, rinsed and drained
  Canned italian peeled tomatoes 28 Ounce, drained and chopped (1 Can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Spaghetti 1 Pound

1. In a large frying pan, heat olive oil over medium heat. Stir in garlic, hot pepper flakes, and anchovies. Cook about 1 minute, until fragrant. Add olives, capers, and tomatoes. Cook, stirring occasionally, 8 to 10 minutes, or until sauce thickens. Season with salt and pepper.
2. Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2760 Calories from Fat 877

% Daily Value*

Total Fat 99 g151.9%

Saturated Fat 11.8 g59.1%

Trans Fat 0 g

Cholesterol 36.8 mg12.3%

Sodium 7346.9 mg306.1%

Total Carbohydrates 417 g139.1%

Dietary Fiber 15.9 g63.6%

Sugars 0.3 g

Protein 90 g180.6%

Vitamin A 124.2% Vitamin C 131.9%

Calcium 65.7% Iron 152.8%

*Based on a 2000 Calorie diet

Spaghetti Alla Puttanesca Recipe