5.0 from 204 votes
Spaghetti alla Puttanesca
An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 544 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.