Spaghetti Puttanesca
Transport your taste buds to the sunny shores of Italy with Spaghetti Puttanesca, a bold and vibrant pasta dish bursting with Mediterranean flavors. This classic recipe combines al dente spaghetti with a tantalizing sauce made from garlic-infused olive oil, briny anchovies, tangy capers, zesty black olives, and rich diced tomatoes, all elevated by a touch of red chili flakes for a subtle kick. Ready in just 30 minutes, it's a perfect weeknight dinner that doesn’t compromise on taste. Garnish with freshly chopped parsley for a pop of color and, if desired, sprinkle with grated Parmesan for an indulgent finish. Whether you’re craving a comforting meal or a quick culinary escape, this Spaghetti Puttanesca delivers a delightful harmony of savory, salty, and spicy notes in every bite.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 6 pieces Anchovy fillets
- 0.5 teaspoons Red chili flakes
- 100 grams Black olives (pitted, sliced)
- 2 tablespoons Capers
- 400 grams Canned diced tomatoes
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.25 teaspoons Ground black pepper
- 50 grams Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions, usually 8-10 minutes. Reserve 1/2 cup of the pasta cooking water and then drain the spaghetti.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic (minced) and anchovy fillets to the skillet. Cook, stirring frequently, until the garlic is golden and the anchovies have dissolved, about 2-3 minutes.
Stir in the red chili flakes, sliced black olives, and capers. Cook for 1-2 minutes to allow the flavors to combine.
Pour in the canned diced tomatoes, stirring well to combine. Let the sauce simmer gently for 10 minutes, stirring occasionally.
Taste the sauce and season with salt and ground black pepper as needed.
Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly, adding a little of the reserved pasta water if the sauce needs to be loosened.
Remove the skillet from the heat and sprinkle the chopped parsley over the pasta. Toss gently to combine.
Serve immediately, garnishing each plate with grated Parmesan cheese if desired. Enjoy your Spaghetti Puttanesca!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 11061 mg | 481% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 15.6 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1189 mg | 91% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
