Spaghetti Puttanesca Sauce
Bold, briny, and bursting with Mediterranean flavors, Spaghetti Puttanesca Sauce is the ultimate quick and flavorful pasta recipe that combines pantry staples with gourmet flair. Anchovy fillets, Kalamata olives, capers, and crushed red pepper flakes create a savory umami-packed base, perfectly balanced by sweet crushed tomatoes and aromatic garlic. Simmered to perfection, then tossed with al dente spaghetti, this vibrant Italian classic comes together in just 35 minutes, making it ideal for busy weeknights or an effortless yet elegant dinner. Garnish with fresh parsley for a pop of color and serve it piping hot for a dish that’s as comforting as it is full of character. Whether you're a garlic lover or a fan of bold, tangy sauces, Puttanesca delivers on all fronts!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, chopped
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 0.75 cups kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoons dried oregano
- 12 ounces spaghetti
- 0.25 cups fresh parsley leaves, chopped
- salt, to taste
- black pepper, to taste
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic, anchovy fillets, and crushed red pepper flakes. Cook, stirring frequently, until the anchovies dissolve and the garlic becomes fragrant but not browned, about 2 minutes.
Reduce the heat slightly and pour in the crushed canned tomatoes. Stir to combine and simmer for 10 minutes, stirring occasionally.
Add the Kalamata olives, capers, and oregano to the skillet. Stir well and continue to simmer for another 10 minutes, allowing the sauce to thicken and the flavors to meld.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the spaghetti.
Toss the cooked spaghetti with the puttanesca sauce in the skillet. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Taste and season with salt and black pepper as needed.
Serve immediately, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 614 mg | 13% | |
*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.
