Spaghetti Puttanesca


Dried herring 20
Olive oil 6 Tablespoon
Anchovy paste 2 Teaspoon
Garlic cloves 8 , minced
Sliced black olives 1 Cup (16 tbs)
Chopped green olives 1 Cup (16 tbs)
Shallots 4 , finely diced
Chopped capers 4 Tablespoon , rinsed
Organic chicken stock 7 1/4 Ounce
White button mushroom 1 Cup (16 tbs) , sliced
Canned diced tomatoes 28 Ounce
Freshly ground black pepper 2 Teaspoon
Perperchino 1 Teaspoon (Optional)
Chopped fresh basil 1 Cup (16 tbs)
Cooked pasta 2 Pound



1. Soak the herrings in water for about 20 minutes, rub under running water to get rid of the skin. Cut the head off and slice into 1/4 inch slices, remove tail.


2. In a skillet, heat oil, add anchovy paste, over medium low flame mix to incorporate. Add garlic, stir until softened. Add black olives and saute for sometime. Add green olives and saute for about 2 minutes.

3. Add shallots and saute for 2 to 3 minutes. Add in the capers and saute for another 2 minutes. Add chicken stock (1/4th can), stir to mix. Add mushrooms and some more chicken stock (1/4th can), cook until the mushrooms are soft and reduced.

4. Add tomates and stir well to incorporate, allow to boil and reduce to simmer,season with black pepper,mix well. Add in the herring, cook stirring for 15 to 20 minutes. Add perperchino, cook for about 2 minutes. Add basil, simmer for another 3 minutes.


5. Serve topped over pasta.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 634Calories from Fat 299

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 1145 mg47.71%

Total Carbohydrates 57 g19%

Dietary Fiber 4 g16%


Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet