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Italian Pasta Puttanesca

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  Spaghetti/Linguine / other thin dried pasta 1 Pound
  Canned peeled italian plum tomatoes 70 Ounce (2 Cans Of 2 Pounds, 3 Ounces Each)
  Olive oil 1⁄4 Cup (4 tbs) (Best Quality)
  Oregano 1 Teaspoon
  Dried red pepper flakes 1⁄8 Teaspoon
  Black nicoise olives 1⁄2 Cup (8 tbs) (Tiny)
  Capers 1⁄4 Cup (4 tbs), drained
  Garlic 4 Clove (20 gm), peeled and chopped
  Anchovy fillets 8 , coarsely chopped
  Chopped italian parsley 1⁄2 Cup (8 tbs)
  Chopped italian parsley 1 Teaspoon (For Garnish)
  Salt 2 Teaspoon

Bring 4 quarts water to a boil in a large pot.
Add salt and stir in the spaghetti.
Cook until tender but still firm.
Drain immediately when done and transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.

Recipe Summary

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 138 Calories from Fat 34

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.53 g2.6%

Trans Fat 0 g

Cholesterol 1.3 mg0.4%

Sodium 591.8 mg24.7%

Total Carbohydrates 23 g7.5%

Dietary Fiber 1.2 g4.9%

Sugars 2.7 g

Protein 5 g9.6%

Vitamin A 15.7% Vitamin C 29.5%

Calcium 5.3% Iron 6.8%

*Based on a 2000 Calorie diet

Italian Pasta Puttanesca Recipe