Spaghetti alla puttanesca with anchovies, olives and capers
Savor the bold flavors of Spaghetti alla Puttanesca with anchovies, olives, capers, and parmesan cheese. This classic Italian pasta dish features a rich sauce made from canned tomatoes, garlic, red pepper, and fresh parsley, balanced with the earthy intensity of dried basil and oregano. Complete with a generous ¼ cup of grated parmesan, this recipe promises a delightful and tangy culinary experience that's perfect for any pasta lover. Get ready for a taste sensation that combines simplicity and deeply satisfying flavors.
- 16 May 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Spaghetti alla Puttanesca is a bold and flavorful pasta dish that originates from Italy. This recipe combines the robust flavors of anchovies, olives, and capers with the richness of parmesan cheese and the aromatics of dried basil and oregano. It's a quick yet delectable meal perfect for any occasion.
Ingredients:
Instructions:
- Mince the garlic.
- Finely chop the red pepper.
- Slice the pitted olives.
- Chop the fresh parsley.
- Grate the parmesan cheese if not pre-grated.
- In a large pot, bring plenty of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.
- While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat.
- Add the minced garlic and chopped red pepper to the skillet. Sauté until the garlic is fragrant and the pepper softens, about 2-3 minutes.
- Add the anchovies and cook, breaking them up with a spoon, until they dissolve into the oil, about 3 minutes.
- Add the capers, olives, dried basil, and dried oregano. Stir to combine.
- Pour in the canned tomatoes, breaking them up with a spoon. Stir to combine all the ingredients.
- Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Add the cooked and drained pasta to the skillet with the puttanesca sauce.
- Toss the pasta in the sauce to coat evenly. If the sauce is too thick, add a little reserved pasta water at a time to reach the desired consistency.
- Stir in the fresh parsley.
- Sprinkle the grated Parmesan cheese over the top and toss gently.
- Serve the Spaghetti alla Puttanesca hot.
- Optionally, garnish with a bit more fresh parsley and additional Parmesan cheese if desired.
Tips:
- Use high-quality canned tomatoes for a richer flavor in the sauce.
- Rinse the capers to reduce their saltiness before adding them to the sauce.
- Cook the pasta al dente to ensure it has a perfect texture that complements the sauce.
- If you prefer a milder flavor, reduce the amount of anchovies or balance it with a bit more olive oil.
- Add the red pepper towards the end of the cooking process to maintain its crunch and color.
- Make sure to stir the pasta into the sauce thoroughly so every strand is well-coated.
- For an added burst of freshness, garnish with additional chopped fresh parsley just before serving.
In conclusion, Spaghetti alla Puttanesca offers a delightful combination of salty, savory, and tangy flavors that make for a satisfying and memorable meal. The simplicity of the ingredients and the ease of preparation make it an ideal recipe for both weeknight dinners and special occasions. Enjoy your Spaghetti alla Puttanesca with a sprinkle of fresh parsley and a generous dusting of parmesan cheese.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 450kcal | 22% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 7g | 19% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 25% |
| Saturated 4.04g | 13% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 45mg | 9% |
| Vitamin B1 1.86mg | 155% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 12mg | 74% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 230ug | 57% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 36mg | 40% |
| Vitamin E 2.51mg | 17% |
| Vitamin K 50ug | 43% |
| Minerals | |
| Calcium, Ca 230mg | 17% |
| Copper, Cu 0.50mg | 55% |
| Iron, Fe 7mg | 62% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 730mg | 22% |
| Selenium, Se 70ug | 131% |
| Sodium, Na 1310mg | 88% |
| Zinc, Zn 2.38mg | 22% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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