Recipes

Spaghetti Alla Puttanesca

When the same old spaghetti dishes become tiresome, this flavor-filled dish will come in handy. Use your noodle and combine black olives, capers, garlic and tomatoes together for a palate-pleasing Puttanesca sauce.
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Course Fish and Seafood, Pasta, Seafood
Cuisine Continental
Servings 6 servings
Calories 1776.63 kcal

Ingredients
  

  • 16 ounce(s) spaghetti
  • 1 teaspoon(s) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon(s) crushed red pepper flakes
  • 1 28 oz. can crushed tomatoes
  • 1/4 cup(s) brine cured Kalamata olives, pitted and chopped
  • 1 tablespoon(s) capers
  • 1 teaspoon(s) dried oregano
  • 1/2 tablespoon(s) anchovy paste
  • 1 teaspoon(s) dried basil
  • 2 tablespoon(s) chopped fresh parsley

Instructions
 

  • Cook spaghetti.
  • Meanwhile, heat the oil in the saucepan.
  • Saute' the garlic until it turns golden, but not brown.
  • Stir in pepper flakes and cook for 1 minute longer.
  • Add the remaining ingredients except for parsley.
  • Simmer this sauce until pasta is ready (at least 10 minutes).
  • Drain the pasta, put it in a serving bowl and toss in the sauce and parsley.
  • Add Parmesan cheese if desired.

Nutrition

Calories: 1776.63kcalCarbohydrates: 334.36gProtein: 58.8gFat: 15.31gSaturated Fat: 0.72gCholesterol: 7.5mgSodium: 1157.25mgFiber: 17.97gSugar: 16.3g
Keyword Spaghetti, Tomato, Vegetables
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