Deep Prep - Puttanesca

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Jul. 22, 2013


For marinara sauce
Olive oil 4 Tablespoon
Garlic 2 Clove (10 gm) , chopped
Fresh basil leaves 20 , torned
Salt To Taste
Canned crushed tomatoes 1 Can (10 oz)
For puttanesca
Kalamata olives 1/4 Cup (4 tbs) , roughly chopped
Anchovy fillets 5 , finely chopped
Capers 2 Tablespoon
Shallot 1 , finely chopped
Olive oil 1 1/2 Tablespoon
Red wine 2 Tablespoon
Other ingredients
Spaghetti 100 Gram (cooked according to package direction)
Parmesan reggiano 1 Tablespoon , finely grated



1. For Marinara Sauce – in a pot, pour in the olive oil and heat on medium – high.

2. Add in the garlic and basil, sauté for a few seconds. Season with salt and stir.

3. Stir in the tomatoes and let it simmer for 20 minutes on low heat.

4. For Puttanesca – in a pan, heat olive oil and add in the kalamata olives, anchovy fillets, capers and shallot. Sauté for a few minutes until shallots are translucent.

5. Deglaze with red wine, and cook until wine is evaporated.

6. Pour in the marinara sauce and toss well, followed by spaghetti and some water in which it is boiled. Sauté until it’s completely coated in sauce.


7. Garnish the Puttanesca with Parmesan regiano and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 715Calories from Fat 455

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 937 mg39.04%

Total Carbohydrates 55 g18.3%

Dietary Fiber 3 g12%


Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet