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Pasta Puttanesca

Italian.Chef's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), finely chopped
  Canned plum tomatoes 56 Ounce, drained (Two 28 Ounce Cans)
  Black olives 3⁄4 Cup (12 tbs), sliced or chopped
  Anchovy fillets 6
  Drained capers 2 Tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Italian flat leaf parsley 1 Tablespoon
  Dried oregano 1 Teaspoon
  Dried red pepper flakes 1⁄2 Teaspoon
  Linguine/Spaghetti 1 Pound
  Grated parmesan cheese 2 Tablespoon

Heat the oil in a large skillet.
Add the garlic and cook over moderate heat for 1 minute.
Add the drained tomatoes, breaking them up with the side of a spoon.
Stir in the olives, anchovies and capers.
Bring to the boil, lower the heat and cook gently, uncovered, for 15 to 20 minutes until the sauce is quite thick.
Stir in the parsley, oregano and red pepper flakes and cook gently for another 5 minutes.
The sauce may be made ahead and stored in the refrigerator for up to two days.
Reheat before serving.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the pasta at a rapid boil for about 9 minutes until al dente.
Drain in a colander and transfer to a serving platter or individual plates.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2600 Calories from Fat 785

% Daily Value*

Total Fat 96 g147.2%

Saturated Fat 14.5 g72.4%

Trans Fat 0 g

Cholesterol 196.6 mg65.5%

Sodium 8098.8 mg337.5%

Total Carbohydrates 344 g114.6%

Dietary Fiber 28.9 g115.5%

Sugars 48.2 g

Protein 92 g184.1%

Vitamin A 272.1% Vitamin C 503.2%

Calcium 109.6% Iron 80.5%

*Based on a 2000 Calorie diet

Pasta Puttanesca Recipe