Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 14 oz Spaghetti; 3-4 tablespoon extra-virgin olive oil; 3-4 cloves garlic; 6-8 anchovy fillets; 1 teaspoon peperoncino flakes; 1 tablespoon capers; 3.5 oz pitted black or green olives; 14 oz fresh sauce tomatoes (San Marzano or datterini); 1 handful fresh parsley leaves; freshly ground black pepper; salt

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5.0

204 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
544 kcal
Course
Main Course
Cuisine
Italian

Spaghetti alla Puttanesca

Daisy Meyer

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An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!

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Ingredients

Servings

14 oz Spaghetti
3-4 tablespoon extra-virgin olive oil
3-4 cloves garlic thinly sliced
6-8 anchovy fillets finely chopped (Italians prefer salted anchovies but you can also use those in oil)
1 teaspoon peperoncino flakes (Italian red chili pepper) or 1- ½ a chopped peperoncino
1 tablespoon capers drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them)
3.5 oz pitted black or green olives I used taggiasca olives
14 oz fresh sauce tomatoes (San Marzano or datterini) peeled, deseeded and chopped
1 handful fresh parsley leaves chopped
freshly ground black pepper
salt for pasta and to taste

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Instructions

Start by boiling water for the spaghetti. Once boiling, add salt and return to a rolling boil. Add the spaghetti and cook according to the package instructions until just under al dente. Reserve one cup of pasta water before draining.
Meanwhile, heat the olive oil in a large deep skillet. Add the garlic, anchovies, and peperoncino. Cook over medium heat until the garlic is fragrant and the anchovies have dissolved, about 5 minutes.
Add capers, a bit of parsley and olives and stir to combine.
Add the tomatoes to the pan and bring the sauce to a gentle simmer.
Add the drained spaghetti and a splash of pasta water to the sauce.
Cook, stirring and shaking the pan and adding more pasta water as necessary to keep the sauce a little liquidy until pasta is perfectly al dente. Sprinkle in more parsley and taste to season with salt and pepper. Serve immediately.

Notes

Although traditionally served with spaghetti, alla puttanesca can be served with other long pasta such as linguine or fettuccine.
The quantity of the individual ingredients can be altered depending on one's taste. Some people prefer less olives, capers or anchovies.

Nutrition Information

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Calories 544kcal (27%) Carbohydrates 84g (28%) Protein 16g (32%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 4mg (1%) Sodium 591mg (25%) Potassium 565mg (16%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 403IU (8%) Vitamin C 11mg (12%) Calcium 83mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 544 kcal

% Daily Value*

Calories	544kcal	27%
Carbohydrates	84g	28%
Protein	16g	32%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	4mg	1%
Sodium	591mg	25%
Potassium	565mg	12%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	403IU	8%
Vitamin C	11mg	12%
Calcium	83mg	8%
Iron	3mg	17%