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Spaghetti Alla Puttanesca

Microwaverina's picture
  Spaghetti 14 Ounce (400 Gram)
  Boiling water 1 3⁄4 Pint (4 1/2 Cups)
  Salt To Taste
  Oil 3 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Black olives 2 Ounce, stoned (pitted) and roughly chopped (1/2 Cup Or 50 Grams)
  Capers 15 Milliliter, roughly chopped (1 Tablespoon)
  Anchovies 5 , soaked in milk, rinsed, dried and chopped
  Red chili 1 , seeded and chopped
  Olive oil 30 Milliliter (2 Tablespoon)
  Canned tomatoes 7 Ounce, drained and chopped (3/4 Cup Or 200 Grams)
  Chopped parsley 2 Tablespoon

Hold the spaghetti in a pot and pour the boiling water over it. Push the spaghetti down into the pot, add a pinch of salt and a few drops of oil, cover and cook for 12 minutes. Set aside, covered.
Put the garlic, olives, capers, anchovies, chilli (chili) and olive oil in a bowl. Stir well, cover and cook for 2 minutes. Stir in the tomatoes, cover and cook for 3 minutes.
Drain the spaghetti, stir in the sauce and top with chopped parsley to serve.

Recipe Summary

Difficulty Level: 
Cook Time: 
17 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2398 Calories from Fat 845

% Daily Value*

Total Fat 97 g148.7%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 75 mg25%

Sodium 1416.7 mg59%

Total Carbohydrates 323 g107.7%

Dietary Fiber 5.1 g20.5%

Sugars 0.9 g

Protein 89 g178%

Vitamin A 81.5% Vitamin C 127%

Calcium 54.9% Iron 129.7%

*Based on a 2000 Calorie diet


Spaghetti Alla Puttanesca Recipe