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Spaghetti Puttanesca

powerplantop's picture
  Olive oil 1 Teaspoon
  Garlic 2 Clove (10 gm), crush
  Anchovy 1⁄2 Tablespoon
  Caper 1 Tablespoon
  Canned tomato 15 Ounce
  Sugar 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Cayenne pepper/Chili flakes 1 Dash
  Spaghetti 12 Ounce
  Regular salt 5 Teaspoon (4 tsp. for cooking pasta and remaining for the sauce)
  Black pepper 1 Teaspoon
  Black olives 1 Tablespoon

1. In a skillet pour in olive oil and heat.
2. Add in garlic and anchovy sauté for a few minutes. Stir in the capers and cook.
3. Pour in canned tomato; add in oregano, basil and cayenne. Simmer for 20 minutes.
4. Simultaneously in a large pot, boil water. Add in salt and spaghetti.
5. Sprinkle salt and black pepper in the sauce and add in black olives.
6. Drain the pasta and add in sauce, incorporate sauce and pasta well.

7. Serve pasta in a plate and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 370 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.51 g2.6%

Trans Fat 0 g

Cholesterol 1.1 mg0.4%

Sodium 2631.4 mg109.6%

Total Carbohydrates 77 g25.5%

Dietary Fiber 3.5 g13.9%

Sugars 1.4 g

Protein 15 g30.6%

Vitamin A 19.7% Vitamin C 20.7%

Calcium 14.4% Iron 33.6%

*Based on a 2000 Calorie diet

Spaghetti Puttanesca Recipe Video